Kai / 23 November, 2016
Pear and plum crumble Graeme Murray

Pear and plum crumble

Simple and oh-so comforting family classic.

For the filling

850g tin of plums (stones removed)
1 tsp vanilla essence
1 tsp ground cinnamon
1/2 cup of water
120g brown sugar
3 pears, cored and cut into pieces

Crumble topping

100g butter
250g plain flour
100g brown sugar
1 teaspoon ground cinnamon

Ice cream to serve


Preheat oven to 180°C.

In a pot add the sliced pears water and sugar and bring to the boil and cook until the pears are tender. Cool and drain the mixture and stir through the plums. Add the fruit to a 20cm baking dish.

To make crumble topping, combine all of the ingredients in a medium sized bowl. Mix with your fingers until it is combined. The mix should be crumbly and hold together if you squeeze with your hand.

Top the fruit with the crumble topping and bake for 25-30mins or until golden brown.

Serve with Ice cream.

Recipe appeared in the June/July 2016 issue of Mana. Subscribe to Mana here or buy the issue online here.

Follow food editors Kasey & Karena Bird on Facebook, and check out their new cook book, Hungry

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