Pear and Raspberry Crumble

clock 15 minutes + 20 minutes bowl Serves 4


  • 40g butter, plus 100g extra, chilled, chopped
  • 4 ripe large pears, peeled, cored, coarsely chopped
  • ½ cup caster sugar
  • 1 whole star anise
  • 300g frozen raspberries
  • ½ cup almond meal
  • ⅓ cup firmly packed brown sugar
  • 1 cup plain flour
  • 300ml cream
  • 1 tsp ground cinnamon, plus extra, to serve
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  • 1. Preheat oven to 200°C (180°C fan-forced). Grease a 2L shallow ovenproof dish. Place on a baking tray.

  • 2. Melt butter in a frying pan over moderate heat. Add pears and cook, stirring for 2 minutes or until softened slightly. Add sugar and star anise and continue to cook, stirring, for 1 minute or until sugar dissolves. Stir in raspberries until combined. Spoon into prepared dish.

  • 3. Process almond meal, brown sugar and flour in a food processor until combined. Add extra butter and pulse until crumbly. Sprinkle crumble topping over pear mixture. Bake for 15 minutes or until bubbling and golden brown.

  • 4. Whip cream and cinnamon until soft peaks form. Serve crumble with cream and sprinkled with extra cinnamon.

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