Mixed Berry & Pear Cookie Crumble

Serves 6

Prep Time 10 min

Cook Time 35 min


  • Butter, for greasing
  • 750g Beurre Bosc pears, peeled, cored and diced (about 2cm pieces)
  • 1/4 cup caster sugar
  • 1 tbs lemon juice
  • 500g Creative Gourmet frozen Mixed Berries

Crumble Topping

  • 12 butternut snap cookies
  • 1/2 cup plain flour
  • 1/3 cup brown sugar
  • 1 tsp ground ginger
  • 100g butter, at room temperature, finely chopped
  • 1/3 cup flaked almonds


  1. Preheat oven to 180C. Grease 6 x 1 cup teacups with melted butter. Combine pears, sugar, lemon juice and frozen berries in a medium bowl. Spoon mixture into teacups.
  2. To make crumble topping, place biscuits in a plastic bag and crush with a rolling pin. Combine biscuits, flour, sugar, ginger and butter in a bowl. Using your fingertips, rub together until mixture begins to clump. Stir through almonds.
  3. Crumble mixture over fruit. Bake for 30-35 minutes until bubbling at the edges and topping is golden.

Per Serve:

  • Per serve: 1935kJ, protein 5.5g, total fat 22.1g (sat. fat 12.6g), cholesterol 46.6mg, carbs 60g, fibre 6.1g, sodium 180.8mg. GI Estimate: Medium

Products Used In This Recipe