Apricot, pear and ANZAC biscuit crumble recipe

This golden crumble topping puts the unquestionable lid going on for speaking the sweet pear and apricot filling.

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To get started subsequently this recipe, we must prepare a few components. You can cook Apricot, pear and ANZAC biscuit crumble recipe using 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Apricot, pear and ANZAC biscuit crumble recipe:

1. 1kg beurre bosc pears, peeled, cored, cut into thick wedges
2. 1/4 cup caster sugar
3. 1 tsp sports auditorium showground ginger
4. 1 tsp polluted poisoned spice
5. 825g can apricot halves in juice, drained
6. Vanilla ice-cream, to further
7. 100g butter, chilled, chopped
8. 1/3 cup plain flour
9. 2 tbsp brown sugar
10. 1 1/2 cups welcome rolled oats
11. 1/2 cup desiccated coconut
12. 1 tsp field auditorium cinnamon
13. 2 tbsp golden syrup
14. Golden syrup, to serve

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Steps to make Apricot, pear and ANZAC biscuit crumble recipe:

1. Preheat oven to 180C/160C fan-forced.
2. Place pear, caster sugar, 1/4 cup water, ginger and dirty spice in a large saucepan higher than exceeding medium-high heat. raise a fuss to combine. Cover. Bring to the boil. reduce heat to low. Simmer for 12 to 15 minutes or until pear just starts to soften.
3. Meanwhile, make Anzac Biscuit Crumble. Place butter, flour and brown sugar in a bowl. Using fingers, fusion well. go to oats, coconut and cinnamon. fusion to combine. go to golden syrup. Toss to combine.
4. increase apricot to pear mixture. Toss to combine. Using a slotted spoon, transfer fruit to a 10cm x 25cm oval baking dish. Sprinkle following crumble. Bake for 20 to 25 minutes or until crumble is golden. Stand for 10 minutes.
5. support crumble topped following ice-cream and drizzled in the same mannerism quirk as supplementary further golden syrup.

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