Recipe: Raspberry pear crumble
We asked Michelle Minehan – Manager Clinical Services Nutrition – Australian Institute of Sport to suggest a recipe.
“It’s a very easy recipe that can be pulled together from cupboard and freezer staples. It makes a delicious dessert when extra carbohydrate is needed. However, I personally love it for breakfast with a good dollop of natural yoghurt. I sometimes adds some crushed macadamias for an extra Aussie touch.” The recipe is from the AIS second Survival cookbook.
Servings: 6
Preparation time: 10 minutes
Cooking time: 25 minutes
Ingredients:
- 825 g can pear slices in natural juice, drained
- 300 g frozen or fresh raspberries
- 1 cup rolled oats
- ¼ cup desiccated coconut (optional)
- ½ cup wholemeal plain flour
- 2 tablespoons brown sugar
- 2 tablespoons margarine\
- 2 tablespoons golden syrup (optional honey or corn syrup)
Preparation:
- Preheat oven to 180°C (350°F)
- Put pears into a 6-cup capacity ovenproof dish, and spread raspberries over them.
- Combine oats, coconut, flour and brown sugar in a mixing bowl.
- Melt margarine and golden syrup together in a small saucepan, then add to flour mixture.
- Mix until ingredients are evenly moistened.
- Spread over pear mixture.
- Bake for 25 minutes or until golden brown.
Additional tips/notes:
Use 6 small ovenproof bowls to make individual crumbles and bake for 15 minutes. This recipe keeps in the fridge for up to 2 days and can be eaten cold.
More recipes can be found on the AIS website.
Nutrition information per serving:
- Energy 1160kJ / 275 kcal
- 4g protein
- 52g carbohydrates
- 6g fat
Author
.
Michelle Minehan PhD
Manager Clinical Services Nutrition
Australian Institute of Sport
