Pear and Custard Crumble Cake – a delicious recipe with flour, rolled oats, brown sugar, almonds, butter, Cream Cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the flour, oats, brown sugar, almonds and melted butter, mix to combine.
2
Press half the mixture into the base of a greased and lined 20cm springform pan.
3
Bake at 180C for 10 minutes.
4
Combine the Philly*, sugar, custard powder and vanilla, mix until smooth.
5
Whisk in the milk, a little at a time, until smooth.
6
Pour mixture into a small saucepan and stir over medium-low heat until thickened slightly.
7
Scatter the pear slices over the cooked base, sprinkle with cinnamon and pour over Philly* mixture.
8
Crumble the remaining oat mixture over the top and gently press down.
9
Bake at 180C for 25 minutes or until golden.
10
Allow to cool slightly before removing from pan.
11
Serve warm or chilled.
1278
kcal
Calories
71
g
Fat
147
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 3/4 cups plain flour, 1 1/4 cups rolled oats, 1 cup brown sugar, 1/4 cup slivered almonds, and more.
Yes, Pear and Custard Crumble Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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