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Photo of Raspberry and pear macadamia crumble by WW

Raspberry and pear macadamia crumble

Total Time
45 min
15 min
30 min
Rich raspberries and sweet pears make the perfect base for these nutty individual crumbles that can be served hot in winter or cool in summer



6 medium, peeled, core removed, chopped

Vanilla bean extract, alcohol free

1 tsp

Frozen raspberries

2 cup(s)

Plain flour

¼ cup(s), (35g)

Granulated stevia sweetener

8 g, 2 Tbs

Reduced fat oil spread

¼ cup(s), (60g)

Rolled oats, dry

cup(s), (30g)

Raw macadamias

40 g, chopped


  1. Preheat oven to 180°C or 160°C fan-forced. Place pears, 1 tablespoon sugar and 1 tablespoon water in a small saucepan over low heat. Cook, covered, for 10–12 minutes or until pears are tender. Remove from heat and stir in raspberries.
  2. Spoon fruit mixture into four ¾-cup (185ml) capacity ovenproof dishes and place on a baking tray.
  3. Combine flour and remaining sugar in a large bowl. Using fingertips, rub in spread until mixture resembles coarse breadcrumbs. Stir in oats and nuts. Sprinkle crumble mixture over pear and raspberry mixture and bake for 20 minutes or until golden. Serve.