Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 8 people
Difficulty level: 3 out of 4
13 Ingredients
- 1tablespoons desiccated coconut
- 1/3 cup plain flour
- 1 1/2tablespoons cornflour
- 1teaspoons icing sugar (to serve)
- 50grams unsalted butter, chopped
- 250grams strawberries, hulled, chopped
- 6 medium Beurre bosc pears, chopped into 2cm pieces
- 1tablespoons vanilla bean paste
- 1 lemon, zested, juiced
- 2tablespoons rolled oats
- 2tablespoons brown sugar
- 1/4 cup brown sugar
- 220grams frozen shortcrust pastry case
Nutrition per serving
1120kJ / 268Cal
1120 Kilojoules or 268 Calories
13% of daily energy intake*
Protein
3.4grams
Fat
11.8grams
Carbs
36.8grams
Sugars
19.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 200°C.
Step 2 of 5
Place pastry case onto an oven tray and refrigerate. Combine pear, strawberry, cornflour, sugar, zest, lemon juice and vanilla in a bowl and stand for 5 minutes to soften slightly.
Step 3 of 5
To make the crumble, place all dry ingredients in a large bowl. Add butter and rub in using your fingertips to form large crumbs.
Step 4 of 5
Transfer fruit mixture to pastry case and scatter over crumble. Bake for 45 minutes or until golden and fruit is bubbling. Cover with foil in the last 15 minutes of cooking if crumble is getting too dark.
Step 5 of 5
Dust with icing sugar and serve with cream.
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