Pear and raspberry crumble
4 large, quartered, cored, peeled
¼ cup(s), (35g)
reduced fat oil spread
dry rolled oats
½ cup(s), (45g)
¼ cup(s), (55g)
¼ cup(s), (20g)
- Preheat oven to 180°C or 160°C fan-forced. Place pear and raspberries in a 1.5L (6-cup) capacity ovenproof dish and toss gently to combine.
- Place flour and spread in a medium bowl. Using a flat-bladed knife, mix flour and spread until mixture resembles breadcrumbs. Stir in oats, sugar and almonds. Spoon crumble mixture over fruit in dish and lightly spray with oil.
- Bake crumble for 45–50 minutes or until topping is golden and fruit is tender. Serve.