Autumn crumble

Doug Sherring

Nothing screams colder nights like crumble. Classic apple is still a favourite but making the most of autumn’s best with pears and feijoas is well worth a try. The pears don’t go quite as soft as apples, and you can have a play around with crumble toppings. The classic oat and butter top is a good one, but there are some great alternatives to make them gluten-free and dairy-free. I often throw in all sorts of ingredients into my crumbles: use whatever nuts and seeds you like.

Ingredients

2	Pears, peeled, cored and chopped (Main)
1 Tbsp	Sugar
½ cup	Water
4	Feijoas, flesh scooped out (Main)
¼ cup	Self raising flour
½ cup	Oats
2 Tbsp	Ground almonds
2 Tbsp	Chopped nuts, of your choice (Main)
½ cup	Butter, melted

Directions

1. Place pears in a pot and add water and sugar. Cook on a low heat for about 10 minutes to soften.
2. Meanwhile, prepare the crumble topping. Place flour, oats, almonds and nuts in a bowl and mix together well.
3. Grease a small dish with butter. Drain the pears and place in the dish. Add feijoas. Add melted butter to oat mixture and mix well.
4. Pour mixture over the fruit, ensuring the fruit is covered. Bake at 180C for 20-25 minutes until golden.
5. Serve with runny cream, icecream, or yoghurt.

More of Delaney's pear recipes

• Spiced poached pears and figs
• Pear and prosciutto salad