Raspberry pear crumble
HINT:Use 6 small ovenproof bowls to make individual crumbles and bake for 15 minutes. This recipe keeps in the fridge for up to 2 days and can be eaten cold
825 g can pear slices in natural juice, drained
300 g frozen or fresh raspberries
1 cup rolled oats
¼ cup desiccated coconut (optional)
½ cup wholemeal plain flour
2 tablespoons brown sugar
2 tablespoons margarine
2 tablespoons golden syrup
Preheat oven to 180°C (350°F). Put pears into a 6-cup capacity ovenproof dish, and spread raspberries over them. Combine oats, coconut, flour and brown sugar in a mixing bowl. Melt margarine and golden syrup together in a small saucepan, then add to flour mixture. Mix until ingredients are evenly moistened. Spread over pear mixture. Bake for 25 minutes or until golden brown.
| ANALYSIS per serve |
4
|
6
|
|---|---|---|
| Energy kJ (Cal) |
1741 (416)
|
1161 (277)
|
| Carbohydrate (g) |
77
|
52
|
| Protein (g) |
7
|
4
|
| Fat (g) |
9
|
6
|
| Fibre |
Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4-6
