Pear and Raspberry Crumble
Our pear and raspberry crumble recipe is the perfect pudding for cold nights. It’s filled with seasonal fruits and made healthier by using an oat topping and sunflower spread.
Ingredients
For the filling:
- 3 medium pears peeled, cored and sliced
- 1 tsp almond extract optional
- 100 g fresh or frozen raspberries or blackberries
For the topping:
- 50 g plain flour
- 50 g porridge oats
- 50 g unsaturated fat spread (such as a sunflower, olive or other plant-based spread)
- 10 g flaked almonds
Instructions
- Preheat oven to 180°C / 160°C fan / gas mark 4.
- Place the pears in a small pan with 100ml (4fl oz) cold water and almond extract. Bring to the boil, cover and simmer for 5 minutes. Remove from the heat and stir in the raspberries.
- Sift the flour into a mixing bowl and stir in the oats. Rub in the spread with your fingertips so the mixture resembles breadcrumbs, then stir in the sugar.
- Spoon the pear and raspberry mix into an ovenproof dish and scatter the crumble mix over the top. Sprinkle with the flaked almonds and bake for 25 minutes until golden. Serve as it is, or with low-fat yoghurt.