NZ Woman's Weekly

Pear and ginger crumble recipe

  • Servings

  • Courses


This shortcake can go two ways – serve it with white chocolate cream as a warming dessert or serve in slices dusted with icing sugar for afternoon or morning tea.

  • 130g butter, softened
  • 1 cup caster sugar
  • 1 egg
  • 1½ cups self-raising flour
  • 70g ground almonds
  • 2 fresh pears
  • 2 tbsp lemon juice
  • 1 tsp ground ginger
  • 2 tbsp sugar
  • 1 tsp cornflour
  • 1/3 cup rolled oats
  • 200ml cream
  • 100g white chocolate
  1. Pre-heat the oven to 180oC. Line a 23cm x 18cm slice tin or similar with baking paper.
  2. Using an electric beater, cream butter and sugar for 3-4 minutes until pale and fluffy.
  3. Add the egg and beat until combined, then add the flour and almonds, mixing well.
  4. Spread three-quarters of the shortcake mix into the lined tin and smooth out evenly with the back of a spoon. Bake for about 15 minutes until just set and starting to colour. Remove from the oven and add the filling and topping.
  5. For the filling, combine the sliced pears with the lemon juice, then add the ginger, sugar and cornflour. For the topping, combine last third of shortcake mix with rolled oats, then crumble over.
  6. Bake for 25-30 minutes until golden. Cool for 15 minutes before cutting. Serve with white chocolate cream – simply heat the cream till near boiling, then remove from the heat and stir in the white chocolate until melted and smooth.

Take a look at this rustic rhubarb and berry pie recipe here.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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