Pear and Ginger Crumble | Rhodes Quality


1 x 825 g can Rhodes Quality Pear Halves in Syrup, drained and cut into smaller pieces
200 g (1 cup) Brown sugar
100 g (1 cup) Oats
100 g (¾ cup) Self-raising flour, sifted
1 ml (¼ tsp.) Salt
2.5 ml (½ tsp.) Ground ginger
125 ml (½ cup) Butter, cubed
30 ml (2 Tbsp.) Hinds Vanilla Custard Powder
45 ml (3 Tbsp.) Sugar
500 ml (2 cups) Milk, divided


  1. 1. Place the chopped Rhodes Quality Pear Halves in the bottom of a pie dish.
  2. 2. Make the crumble by placing the brown sugar, oats, flour, salt and ginger in a bowl.
  3. 3. Rub the butter into the flour mixture until evenly incorporated.
  4. 4. Sprinkle the ginger crumble over the pears.
  5. 5. Bake the crumble in a preheated oven at 180°C for 25 - 30 minutes or until the crumble is golden and crisp.
  6. 6. In the meantime, prepare the custard.
  7. 7. Mix Hinds Vanilla Custard powder, sugar and 45 ml (3 Tbsp.) of the milk together.
  8. 8. Bring the remaining milk to the boil in a saucepan, pour the custard mix into boiling milk, and stir well until thickened to a pouring consistency.
  9. 9. Serve the crumble warm with the prepared custard.


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