Pear & Raspberry Shortbread Crumble (GF)

Recipe credit: Dish   |   Serves 6


  • 3 large ripe pears, peeled, cored, roughly chopped
  • 2 cups frozen raspberries
  • 1½ tablespoons cornflour
  • 3 tablespoons caster sugar
  • 1 teaspoon vanilla extract
  • ½ cup water
  • 250 grams Mac's Gluten Free Butter Shortbread, roughly crumbled
  • ⅓ cup roasted, skin-on whole almonds, chopped
  • 2 tablespoons brown sugar


    1. Preheat the oven to 180°C fan forced.

    2. Put the pears, raspberries, cornflour, sugar and vanilla in a bowl and toss to combine.

    3.  Place in a saucepan with the water and bring to the boil. Reduce the heat to low and cook, stirring occasionally, for 5 minutes.

    4. Tip into a 4-cup capacity ovenproof baking dish.

    5. For the crumble, combine the biscuits, nuts and sugar in a bowl. 

    6. Scatter over the fruit and bake for 20–25 minutes until golden and bubbling. Serve with custard, cream or ice cream.

Products used in this recipe

Gluten Free Butter Shortbread PC 20g - Carton of 100
Gluten Free Butter Shortbread PC 20g - Carton of 100
Added to cart
- There was an error adding to cart. Please try again.
Quantity updated
- An error occurred. Please try again later.
Deleted from cart
- Can't delete this product from the cart at the moment. Please try again later.