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Apricot, pear and ANZAC biscuit crumble

Recipe may contain gluten, peanuts, tree nuts, milk and soy.

This golden crumble topping puts the perfect lid on the sweet pear and apricot filling.

14 Ingredients


  • 1kg beurre bosc pears, peeled, cored, cut into thick wedges

  • 1/4 cup caster sugar

  • 1 tsp ground ginger

  • 1 tsp mixed spice

  • 825g can apricot halves in juice, drained

  • Vanilla ice-cream, to serve
  • Anzac Biscuit Crumble


  • 100g butter, chilled, chopped

  • 1/3 cup plain flour

  • 2 tbsp brown sugar

  • 1 1/2 cups traditional rolled oats

  • 1/2 cup desiccated coconut

  • 1 tsp ground cinnamon

  • 2 tbsp golden syrup

  • Golden syrup, to serve

5 Method Steps


  • Step 1

    Preheat oven to 180C/160C fan-forced.

  • Step 2

    Place pear, caster sugar, 1/4 cup water, ginger and mixed spice in a large saucepan over medium-high heat. Stir to combine. Cover. Bring to the boil. Reduce heat to low. Simmer for 12 to 15 minutes or until pear just starts to soften.

  • Step 3

    Meanwhile, make Anzac Biscuit Crumble. Place butter, flour and brown sugar in a bowl. Using fingers, mix well. Add oats, coconut and cinnamon. Mix to combine. Add golden syrup. Toss to combine.

  • Step 4

    Add apricot to pear mixture. Toss to combine. Using a slotted spoon, transfer fruit to a 10cm x 25cm oval baking dish. Sprinkle with crumble. Bake for 20 to 25 minutes or until crumble is golden. Stand for 10 minutes.

  • Step 5

    Serve crumble topped with ice-cream and drizzled with extra golden syrup.
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Recipe Notes

PREP 20 MINUTES (PLUS STANDING)

Nutritional Information

Per serving

  • 845

  • 3536 kj

  • 24.6g

  • 16.5g

  • 9.3g

  • 6.3g

  • 185mg

  • 81.5g

All quantities above are averages

Image by Nigel Lough And Nigel Lough

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