Golden Syrup
Chelsea Golden Syrup in the...
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Desserts
Pear and Strawberry Anzac Crumble
25 mins
40 mins
Easy
4
Crunchy Anzac crumble with pears and strawberries make this dessert perfect for Anzac weekend and, well, all year round actually!
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- Ingredients
- Method
Ingredients
Fruit mixture
- 6 large sized pears, peeled & cored
- 2 tablespoons Chelsea Soft Brown Sugar
- 1 punnet strawberries, halved
Crumble
- 100g butter
- 2 tablespoons Chelsea Golden Syrup
- ½ cup rolled oats
- ⅓ cup Chelsea Soft Brown Sugar
- ¾ cup plain flour
- ½ cup shredded coconut
- ½ cup flaked almonds
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Reviews
1
What did you think of this recipe?
Maureen
This is now a firm favourite in my home! The topping is delicious, and has gained much praise whenever I have made it, staying light and crunchy, without the danger of becoming either dry or soggy. The addition of the almonds to the classic Anzac recipe gives the crumble another level of flavour. Well done Chelsea Sugar!!
5
Method
Preheat oven to 180°C conventional 160°C fan forced.
Fruit mixture : Chop pear roughly into cubes. Combine pear, brown sugar and 1 tablespoon water in a large saucepan. Bring to boil, cover and cook for 15 minutes or until pears are soft. Drain pears. Stir through strawberries.
Spoon fruit mixture into 4 x 1 cup ramekins. The fruit should be piled up high, as it shrinks during cooking.
Crumble : Combine butter and golden syrup in a small saucepan and heat until butter has melted. Mix together oats, brown sugar, flour, coconut and almonds. Stir in melted butter mixture until well combined. Cover fruit with crumble.
Bake for 20 - 25 minutes or until crumble is golden brown.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Soft Brown Sugar
This popular sugar is used...
Reviews
1
What did you think of this recipe?
Maureen
This is now a firm favourite in my home! The topping is delicious, and has gained much praise whenever I have made it, staying light and crunchy, without the danger of becoming either dry or soggy. The addition of the almonds to the classic Anzac recipe gives the crumble another level of flavour. Well done Chelsea Sugar!!
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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