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Anzac biscuit pear crumble

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Elevate your regular apple crumble recipe to something new and different with our Anzac biscuit pear crumble recipe.

  • Serves8
  • Cook time1 hour
  • Prep time10 minutes
Anzac biscuit pear crumble


  • 1½ cups (375ml) fresh orange juice, strained (from about 5 oranges)
  • ⅓ cup (80ml) fresh lemon juice, strained
  • ⅓ cup (120g) golden syrup, plus 1 tbs extra, divided
  • ¾ tsp ground cardamom
  • 4 ripe but firm red Anjou pears, halved, cored
  • ½ cup (45g) rolled oats
  • ½ cup (40g) shredded coconut
  • ½ cup (75g) plain flour
  • ⅓ cup (75g) caster sugar
  • 50g chilled unsalted butter, cubed
  • Plain yoghurt, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Position a rack in centre of oven and preheat oven to 175°C.

  2. Step 2

    In a small saucepan, bring the orange juice, lemon juice, 1/3 cup (120g) golden syrup, cardamom and 1½ cups (375ml) water to the boil. Cook the syrup for 5-10 mins or until reduced to 3 cups (750ml).

  3. Step 3

    Pour syrup into a 33cm x 22cm baking dish. Arrange pears, cut-side down, in the syrup and roast for 40-50 mins or until pears are tender.
  4. Step 4

    Meanwhile, in a medium bowl, mix oats, coconut, flour and sugar until blended. Using fingers, rub butter and 1 tbs golden syrup into flour mixture until moist clumps form. Spread over a baking tray. Bake, stirring occasionally, for 16-18 mins or until golden.
  5. Step 5

    Turn pears over and baste with orange syrup. Transfer pears, cut-side up, to serving bowls. Divide syrup among bowls. Serve with yoghurt and top with crumble.