Twice-Cooked Pears & Oat Crumble with Raspberry Coulis
Twice-Cooked Pears & Oat Crumble with Raspberry Coulis
Twice-cooked fruit crumble with soft pears, golden oat topping and tangy raspberry coulis — perfect for dessert or breakfast.
Servings
Prep time
Cook time
Recipe
Ingredients
- 500g fresh or frozen raspberries
- 8 bosc pears, peeled, sliced in half & cored
- 1 cup organic oats
- 1 cup organic oat flour
- ½ cup blanched almonds, chopped
- 8 Medjool dates, pitted & chopped
- ½ cup chopped craisins
- 2 tbsp maple syrup
- 2 tsp olive oil
- Crème fraiche, to serve (optional)
Method
- Preheat oven 180°C.
- Place raspberries into a saucepan. Bring to a simmer and cook for 10 mins until soft.
- Press the cooked raspberries through a fine sieve and discard the pips
- Place the coulis back into a saucepan and reduce until it coats the back of a spoon. Set aside and keep warm.
- Place pears in a shallow pan and cover with water.
- Bring to a simmer and poach the pears for 15 mins. Remove and place in a large baking tray.
- Add oats, flour, almonds, dates, craisins, syrup and oil in a large mixing bowl. Mix until it starts to stick together.
- Top each pear with the crumb, pressing down firmly.
- Bake in oven for 25 mins.
- Serve warm with coulis and crème fraiche, if desired.
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