Pear and ginger oat crumble
4 pears, peeled, cored, diced
1½ tablespoons ginger in syrup
1 tablespoon caster sugar
1 cup (90g) rolled oats
½ cup (60g) unprocessed oat bran
½ cup (110g) brown sugar
50g butter, diced
ice-cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 220°C or 100°C fan.
2. Combine pear, ginger, caster sugar and 1/2 cup water in a saucepan. Heat on low for 5 minutes, until sugar dissolves. Increase heat to medium and cook for another 5 minutes. Divide pear mixture between six 1-cup ovenproof ramekins or cups.
3. Meanwhile, combine remaining ingredients in a food processor. Process until mixture resembles breadcrumbs. Sprinkle oat mixture over pears. Bake for 20 minutes, until top is golden. Serve with ice-cream.