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Pear and Raspberry Crumble




Source of Recipe


Sainbury's


List of Ingredients




2 x 411g tins pear quarters in natural juice, drained
150g (5oz) raspberries, thawed if frozen
1 small lemon
3 tbsp maple syrup
100g (4oz) oat bran
50g (2oz) ground almonds
50g (2oz) butter or margarine, softened
15g (1/2oz) flaked almonds



Recipe



This is a wheat-free recipe.
Preheat the oven to 200°C/400°F/gas mark 6.

Place the drained pears in the bottom of a 750ml (1 pint 15fl oz) shallow oval pie dish, and sprinkle over the raspberries.

Finely grate 1/2 teaspoon lemon rind over the fruit and extract 2 tablespoon lemon juice. Sprinkle over the fruit along with 1 tablespoon maple syrup.

In a bowl, mix the oat bran and ground almonds together. Rub in the butter until well mixed and crumbly and then stir in the remaining maple syrup.

Spoon the mixture over the fruit, sprinkle with the flaked almonds, and bake in the oven for 20-25 minutes or until golden and hot.

Serve hot with custard.