Recipes in partnership with the Australian Institute of Sport: Raspberry & Pear Crumble

Raspberry & Pear Crumble

Serves
4-6

 

Ingredients
Ingredients
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
Method

1. Preheat oven to 180°C (350°F).

2. Put pears into a 6-cup capacity ovenproof dish and spread raspberries over them.

3. Combine oats, coconut, flour and brown sugar in a mixing bowl.

4. Melt margarine and golden syrup together in a small saucepan, then add to flour mixture.

5. Mix until ingredients are evenly moistened.

6. Spread over pear mixture.

7. Bake for 25 minutes or until golden brown.

Notes

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.

Nutrition

ANALYSIS per serve

4

Energy kJ

1770

Carbohydrate(g)

71

Protein (g)

6

Fat (g)

11