Apricot, pear and ANZAC biscuit crumble

Written By Westridge Fruit & Vegetables .

This golden crumble topping puts the perfect lid on the sweet pear and apricot filling.

INGREDIENTS

  • 1kg beurre bosc pears, peeled, cored, cut into thick wedges

  • 1/4 cup caster sugar

  • 1 tsp ground ginger

  • 1 tsp mixed spice

  • 825g can apricot halves in juice, drained

  • Vanilla ice-cream, to serve

Anzac Biscuit Crumble

  • 100g butter, chilled, chopped

  • 1/3 cup plain flour

  • 2 tbsp brown sugar

  • 1 1/2 cups traditional rolled oats

  • 1/2 cup desiccated coconut

  • 1 tsp ground cinnamon

  • 2 tbsp golden syrup

  • Golden syrup, to serve

METHOD

Step 1 - Preheat oven to 180C/160C fan-forced.

Step 2 - Place pear, caster sugar, 1/4 cup water, ginger and mixed spice in a large saucepan over medium-high heat. Stir to combine. Cover. Bring to the boil. Reduce heat to low. Simmer for 12 to 15 minutes or until pear just starts to soften.

Step 3 - Meanwhile, make Anzac Biscuit Crumble. Place butter, flour and brown sugar in a bowl. Using fingers, mix well. Add oats, coconut and cinnamon. Mix to combine. Add golden syrup. Toss to combine.

Step 4 - Add apricot to pear mixture. Toss to combine. Using a slotted spoon, transfer fruit to a 10cm x 25cm oval baking dish. Sprinkle with crumble. Bake for 20 to 25 minutes or until crumble is golden. Stand for 10 minutes.

Step 5 - Serve crumble topped with ice-cream and drizzled with extra golden syrup.

Source: Taste.com.au

Westridge Fruit & Vegetables .
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