Raspberry and pear macadamia crumble
6 medium, peeled, core removed, chopped
Vanilla bean extract, alcohol free
¼ cup(s), (35g)
Granulated stevia sweetener
8 g, 2 Tbs
Reduced fat oil spread
¼ cup(s), (60g)
Dry rolled oats
⅓ cup(s), (30g)
40 g, chopped
- 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.
- Spoon fruit mixture into four ¾-cup (185ml) capacity ovenproof dishes and place on a baking tray.
- 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.