2. Peel and core pears. Nothing beats a home-style crumble at the end of a Sunday meal. In a bowl crumble mix butter with flour and sugar using your fingertips to make a crumbly mixture, Scatter over fruit. Simmer, uncovered, for 4-5 minutes, until pears soften slightly. Spread in 8-inch (2 L) square glass baking dish. Cut into slices and place in a baking dish. Place sliced apple, pears, raspberries, 1/4 cup brown sugar and 1 tablespoon vanilla bean paste into a large bowl. Topping: Preheat oven to moderate, 180°C. Bake for 25-30 mins or until the crumble topping is golden and crunchy. Melt butter in a frying pan over moderate heat. Place on a baking tray. 3. Privacy policy. In large bowl, gently toss together pears, raspberries, brown sugar, flour and nutmeg. Crumble: Put the oats, Chelsea LoGiCane™ Low GI Sugar, flour, cinnamon, spread and apple juice in a small bowl. Spoon the crumble mixture over the top and sprinkle with the flaked almonds. To make the crumble, combine the flour, sugar, oats, salt and butter in a bowl. In a small bowl, combine the flour and remaining brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle the crumble mixture over the fruit. Put the pears and raspberries in a shallow ovenproof dish.2. In a bowl crumble mix butter with flour and sugar using your fingertips to make a crumbly mixture, Scatter over fruit. Serve. Bake in the preheated oven till the pastry is browned and the fruit is bubbly, 12 minutes or longer. Crumble: Put the oats, Chelsea LoGiCane™ Low GI Sugar, flour, cinnamon, spread and apple juice in a small bowl. The email addresses you've entered will not be stored and will only be used to send this email. Please try again. 2. https://www.bbc.co.uk/food/recipes/blackberryandpearcru_90060 https://www.redonline.co.uk/food/recipes/a501984/pear-and-raspberry-crumble Serve with 0% fat Greek yoghurt and drizzle with more agave syrup, if desired. In large bowl, gently toss together pears, raspberries, brown sugar, flour and nutmeg. Spoon into prepared dish. (If you’re not already a member, please join!). Mix until well combined and starts to come together.3. Serve warm with a dollop of … Sprinkle with the remaining Cinnamon and top with the raspberries before drizzling over the water and agave syrup. There is not need to thaw the raspberries beforehand. Something went wrong. In a large bowl, combine the pears, raspberries, 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Preheat oven to 180 C (fan-forced). Transfer to a 1.5-litre-capacity ovenproof dish. Sprinkle over fruit. Peel and cut your pears into cubes and add to an ovenproof dish. Sprinkle over the crumble mixture and bake in the oven for 30 mins, or until golden brown. Nothing beats a home-style crumble at the end of a Sunday meal. Serve. Oops! 1. Spread in 8-inch (2 L) square glass baking dish. For more inspiration join the Chelsea Stir to combine and pour into a 30 cm wide pie dish. You’ve been added to our list and will receive our Baking Inspiration Newsletter. Mix until well combined and starts to come together. Stir over a low heat until sugar dissolves. Plus create your own recipe book and upload and show off your own amazing creations. Preheat oven to 180 C (350 F). Image by: Pear Raspberry Crumble Baking Club. Scatter your crumble on top (let it sit loosely) and place in the oven to bake for 1 hour 30 minutes to 1 hour 45 minutes or until a … pie plate. In a saucepan, combine pears, water, sugar and vanilla (both scraped seeds and pod). Drizzle with butter; stir until crumbly. Bake in 350°F (180°C) oven until golden and bubbly and fruit is tender, 45 to 60 minutes. 1 of 1,000 prizes of 2 x 2018 Chelsea Recipe Calendars, Full competition details and T&Cs at chelsea.co.nz/2018calendar. Scatter raspberries on top and sprinkle with vanilla sugar, dessicated coconut and cinnamon. Toss to combine. Simmer, uncovered, for 4-5 minutes, until pears soften slightly. Serve warm with a dollop of fresh whipped cream or ice cream for an indulgent treat. Directions. Bake for 25-30 mins or until the crumble topping is golden and crunchy. Preheat oven to moderate, 180°C. Add sugar and star anise and continue to cook, stirring, for 1 minute or until sugar dissolves. Scatter raspberries on top and sprinkle with vanilla sugar, dessicated coconut and cinnamon. Place the apples, pears and raspberries and brown sugar in a large bowl and mix to combine. Thank you for subscribing! Put the pears, lemon juice and Chelsea LoGiCane™ Low GI Sugar in a bowl. Stir over a low heat until sugar dissolves. To ‘like’ a recipe, please login to the Baking Club. By: The Canadian Living Test Kitchen. Spoon into a greased 9-in. Sprinkle the crumble mixture over the fruit.