Delicious pear and raspberry crumble

Author: Jackie Charles

Photographer: Louise Lister

Pears and raspberries team up beautifully in this heavenly golden crumble.

Serves: 8

Time to make: 35 mins

Ingredients

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vegetable spray oil
4 packham pears, washed, cored and cut into 2cm chunks
300g raspberries, fresh or frozen
1 cup rolled oatsoatmeal uncookedX
½ cup brown sugarlight brown cane sugarX
1 cup wholemeal flour
2 teaspoons baking powder
2 tablespoons reduced-fat spread, melted
3 tablespoons orange juice
low-fat custard to serve

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Instructions

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1 Preheat oven to 180°C. Spray a 19x19cm ceramic baking dish with vegetable oil spray. Spread the pears and raspberries over the base of the baking dish.

2 To make the crumble topping, combine the oats, sugar, flour and baking powder in a medium mixing bowl. Add spread and orange juice and stir until combined.

3 Sprinkle the topping over the fruit in the baking dish. Bake in the preheated oven for 20-25 minutes, until golden.

4 Serve hot, warm or cold with low-fat custard.

Nutrition Info (per serve)

Calories 192 cal

Kilojoules 805 kJ

Protein 4.2 g

Total fat 3.5 g

Saturated fat 0.5 g

Carbohydrates 36.5 g

Sugar 20.5 g

Dietary fibre 5 g

Sodium 115 mg

Calcium 60 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.