Raspberry & Pear Granola Crisp
Apples and raspberries topped with a crunchy sweet crumble made with Nature Valley™ Granola Bars – perfect for a Sunday lunch dessert!
20 Minutes Prep
1 Hour
10 Minutes Total
6-8 Servings
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Ingredient List
- 4 large pears, peeled, cored and sliced
- 350 g frozen raspberries
- 100 g caster sugar
- 2 tablespoons cornflour
For the topping
- 8 Nature Valley™ Crunchy Canadian Maple Syrup Snack Bars, roughly crushed
- 75 g plain flour
- 50 g light soft brown sugar
- 50 g unsalted butter, melted
To serve
- Liberté Yogurt, any flavour (optional)
Preparation
- Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Mix the pear slices, raspberries, granulated sugar and cornflour in a large bowl, then spoon into a 2-litre ovenproof baking dish.
- Stir together the crushed granola bars, flour, brown sugar and butter in another bowl until crumbly. Sprinkle evenly over the fruit.
- Bake for 45-50 minutes until the fruit is bubbling and piping hot. Serve hot or cold with spoonfuls of yogurt, if liked.
Tips
- Choose firm, but ripe pears for this dessert. Replace the raspberries with blueberries or blackberries or use a mixture of all three, if liked!
