Now that we’re well into April, it’s starting to feel a little more like autumn. The days are still lovely and warm, but it’s getting darker earlier and the mornings have that little chill. Just enough that a hot coffee feels extra comforting. And I’m honestly living my best life. It’s my favourite season! Humidity and frizzy hair, farewell! With comfort food season just around the corner, it’s my time to shine. And what could possibly be more comforting on a cool night than a bowl of Pear Crumble? Maybe this version, with a little twist. With Anzac Day coming up next weekend, I decided to turn it into a Pear and Anzac Biscuit Crumble!
Not a full biscuit situation (we’re not messing around with a classic), but a crumble topping inspired by those crunchy, golden beauties. If you’re from Australia or New Zealand, then these flavours will be instantly familiar to you.
Oats.
Shredded coconut.
Golden syrup.
Anzac biscuits are a classic with a long history here. Originally made during the first World War with only humble pantry staples (and no eggs!), they were designed to travel long distances to bring comfort and familiarity to soldiers. Over time they’ve become something much more, baked with love and remembrance – usually around Anzac Day on April 25th. Imagine a crunchy oatmeal cookie, with a slight toffee flavour and toasty coconut. When you take those nostalgic flavours and turn them into a crumble topping, you get something very special.
I cut the pears into larger pieces so they soften but still hold their shape. We want tender, but not mushy and overcooked here. The whole thing is cooked in a skillet so the pears can go straight from simmering on the stovetop to bubbling in the oven. Less washing up? I’ll take it. And as for flavours, we’ve got cinnamon, ginger, vanilla (all best friends with pear) plus my secret ingredient… A splash of cider that adds a really great depth of flavour! Pear cider is perfect of course, but I only had apple on hand and it was delicious.
Now let’s talk about the Anzac biscuit crumble topping.
The golden syrup makes it a little bit caramelised and the clusters of crumble crisp up around the edges of the pan. The shredded coconut and rolled oats give a really lovely texture. I always think that the fruit-to-crumble ratio is a personal choice, and so I chose ‘abundance’ and made triple the crumble for this recipe. I have zero regrets. If you don’t have golden syrup on hand, you can try this recipe with honey.
Serve warm with vanilla ice cream, custard or dollops of cream and you’ve got a cozy and delicious, yet meaningful dessert that is just a little bit different. A sprig of rosemary is a nice touch to finish it off, as it’s the traditional symbol of remembrance worn every Anzac Day.
This is the kind of dessert that makes you want seconds before you’ve even finished your first helping. Leftovers are also dangerously good! I was sneaking spoonfuls straight from the fridge. The topping becomes a little bit chewy and is just so delicious.
There is something about baking with these simple pantry staples that have been part of so many kitchens for generations, and bringing them together in a slightly different way that I really love. This Pear and Anzac Biscuit Crumble is so comforting and nostalgic, and perfect to share alongside a cup of tea this Anzac Day. It’s just a small way to honour this classic and a gentle nod to the past, while making new traditions of your own.
Related Post: Cherry Pie Crumble Bars
Pear and Anzac Biscuit Crumble
A cozy Pear and Anzac Biscuit Crumble made with oats, coconut and golden syrup. A nostalgic autumn dessert perfect for Anzac Day.
Ingredients
- 5-6 pears
- 1/2 cup pear or apple cider
- 1/3 cup water
- 2 tablespoons raw sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ginger
- 1 teaspoon vanilla extract or vanilla bean paste
Crumble
- 65 g plain flour
- 90 g brown sugar
- 180 g butter, cut into 3cm cubes
- 225 g rolled oats (2 1/4 cups)
- 75 g shredded coconut (3/4 cup)
- 2-3 tablespoons golden syrup, plus extra to serve
Instructions
- Preheat your oven to 180°C (350°F).
- Peel the pears and slice in half. Remove the core with a teaspoon and slice each half into 4-5 pieces. Place into an ovenproof skillet (I used an enameled cast iron skillet) with the cider, water, sugar, cinnamon, ginger and vanilla. Stir to combine and cook, stirring occasionally for 15-20 minutes.
- In the meantime, make the crumble. Place the flour, brown sugar and butter into a bowl and rub with your finger tips until combined. Add the oats, coconut and golden syrup and stir or rub together until it forms clusters. Scatter the crumble evenly over the top of the pears and place into the oven for 20-25 minutes, or until golden and bubbling.
Serve with ice cream and an extra drizzle of golden syrup.