For an easy, light and refreshing dessert, this Summer Crumble will make you a hit with family and friends. Layers of pears, raspberries, yoghurt and a delicious oaty crumble – yum!
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
50 g butter
¾ cup rolled oats
2 Tbsp brown sugar
2 x 410 g cans Wattie's Pear Quarters in Clear Fruit Juice, drained
1 cup fresh or frozen raspberries
2 Tbsp runny honey
2 cups thick Greek style yoghurt
fresh mint sprigs
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How do I make it ?
1. Melt the butter in a saucepan over a low heat and add the rolled oats. Cook gently for 5 minutes until the oats are golden and crunchy. Stir in the brown sugar. Set aside to cool.
2. Chop all but 6 of the Wattie's Pear Quarters. Reserve 6 raspberries and crush the remainder with a fork.
3. Mix the honey with the Greek style yoghurt.
4. To assemble, place a spoonful of crunchy oats in the base of 6 serving glasses. Divide the chopped pears between the glasses. Spoon a layer of yoghurt mixture over each. Top with the crushed raspberries and finish with a little more yoghurt.
Garnish with a sprinkling of crunchy oats, a pear quarter, a raspberry and a sprig of mint. Chill for 10 minutes before serving.