Raspberry & Pear Crumble
This simple fruit-based dessert is great for a winter evening. Being fruit based, it does at least tick one box for a slightly more healthy dessert option. Crumble is a slightly more complex dish for a more accomplished cook.
- 825 g can pear slices in natural juice, drained
- 300 g frozen or fresh raspberries
- 1 cup rolled oats
- ¼ cup desiccated coconut (optional)
- ½ cup wholemeal plain flour
- 2 tablespoons brown sugar
- 2 tablespoons margarine
- 2 tablespoons golden syrup
- Preheat oven to 180°C (350°F).
- Put pears into a 6-cup capacity ovenproof dish, and spread raspberries over them.
- Combine oats, coconut, flour and brown sugar in a mixing bowl.
- Melt margarine and golden syrup together in a small saucepan, then add to flour mixture.
- Mix until ingredients are evenly moistened.
- Spread over fruit mixture.
- Bake for 25 minutes or until golden brown.
This recipe has been adapted from the Survival from the Fittest Cookbook. This cookbook was developed by the team of sports dietitians at the Australian Institute of Sport. The recipes in the book are chosen and adapted to contain maximum energy value, with appropriate carbohydrate, protein and fat content for athletes, as well as anyone who is interested in maintaining a healthy diet in a busy lifestyle.
A cooking class is a great way to give athletes more confidence in the kitchen, teach some cooking skills and educate them a little along the way. See our guide to conducting a cooking class, with example menus which includes this recipe.
- How to Conduct a Cooking Class
- Example Menus for Cooking Classes
- More Athlete Recipes
- Recommended Cookbooks for Athletes
- About the Survival Cookbook series
- Resources for the Sports Dietitian