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Home > Recipes > Pear and plum crumble

Pear and plum crumble

Pear and plum crumble on a plate with the baking dish in background
(2)
Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: 6
Vegetarian
,
Dairy free
,
Nut free
Pear and plum crumble on a plate with the baking dish in background
  • 1 serve of fruit per serving
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Ingredients

4 large ripe pears, peeled, cored and cut into 2-3cm chunks
825g can plums in juice, drained, stones removed and roughly chopped
1 tbsp plain flour
Juice and rind of ½ lemon

Topping
1 cup rolled oats
1 cup wholemeal flour
â…“ cup caster sugar
80g margarine, melted
50g flaked or slivered almonds* (optional)

* Nut free if almonds are omitted

Savvy swaps

You can swap:

Fresh pears
Canned pears
Canned plums
Canned peaches or apricots
Pears
Apples
Almonds
Walnuts
Caster sugar
Brown sugar

Tips

  • Making your own desserts means you can reduce the sugar content and increase the fruit content.  
  • Using wholemeal flour instead of white flour in the crumble topping allows you to increase the fibre content.  
  • This crumble is a good source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer.  

  • Store leftover crumble in the fridge for up to 3 days.  
  • Freeze leftover lemon juice for later use.  
  • Toast remaining almonds and store in the freezer to use as needed in salads and baked goods.  

  • Buying canned fruit instead of fresh can be a less expensive option, particularly out of season.  
  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ pears and plums to save money. They are cheaper and taste just as good. 
  • You can save money by using home brand ingredients such as flour, oats, sugar and margarine.  

Method

Step 1
Preheat oven to 180°C. Grease a medium-sized, oven-proof dish with margarine.  

Step 2
Spread the pear and plum chunks over the base of the dish. Sprinkle with the plain flour and lemon rind and mix to combine. Pour over the lemon juice and mix again.  

Step 3
To make the topping, combine the oats, flour and sugar in a large bowl. Add the melted margarine and stir until well combined.  

Step 4
Sprinkle the crumble mixture evenly over the pear and plum chunks. Bake for 30 minutes, then sprinkle over the almonds (if using) and bake for a further 10 minutes or until almonds are golden brown.   

Serving suggestion: serve with a dollop of natural yoghurt.
 

Tips

  • Making your own desserts means you can reduce the sugar content and increase the fruit content.  
  • Using wholemeal flour instead of white flour in the crumble topping allows you to increase the fibre content.  
  • This crumble is a good source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer.  

  • Store leftover crumble in the fridge for up to 3 days.  
  • Freeze leftover lemon juice for later use.  
  • Toast remaining almonds and store in the freezer to use as needed in salads and baked goods.  

  • Buying canned fruit instead of fresh can be a less expensive option, particularly out of season.  
  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ pears and plums to save money. They are cheaper and taste just as good. 
  • You can save money by using home brand ingredients such as flour, oats, sugar and margarine.  

Rating

4.5
(2)

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