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.