Name: Pear and plum amaretti crumble
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 825 gram canned plums in syrup, drained, halved, stoned; 825 gram canned pear halves in natural juice, drained, halved; 1 teaspoon ground cardamom (almond macaroons), crushed; 125 gram amaretti biscuits; 1/3 cup (50g) plain (all-purpose) flour; 1/3 cup (35g) ground almonds; 1/2 cup (70g) slivered almonds; 100 gram butter, chopped

Ingredients

825 gram canned plums in syrup, drained, halved, stoned

825 gram canned pear halves in natural juice, drained, halved

1 teaspoon ground cardamom (almond macaroons), crushed

125 gram amaretti biscuits

1/3 cup (50g) plain (all-purpose) flour

1/3 cup (35g) ground almonds

1/2 cup (70g) slivered almonds

100 gram butter, chopped

Method

1.Preheat oven to 200°C. Grease deep 1.5-litre ovenproof dish.

2.Place plums, pears and cardamom in dish; toss gently to combine.

3.Combine amaretti, flour, ground almonds and slivered almonds in medium bowl. Using fingers, rub butter into amaretti mixture. Sprinkle crumble mixture evenly over plum mixture.

4.Bake crumble about 15 minutes or until golden brown.

To make individual crumbles, use four 1½ cup (375ml) dishes and bake 15 minutes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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