Caramelised Pear Crumble Layered Dessert

 Each element of this dessert is so simple, yet seems to create something just a little special when all put together in layers. It is an easy dessert to make when having guests for dinner or want to impress the family. The best thing is, it’s suitable for the failsafe diet!  The crumble in this recipe is the same one I used in the Pear Crumble Friands.
Makes 6

Domestic Diva: Caramelised Pear Crumble Layered Dessert

Crumble ingredients:
40g Cashews
80g Butter or nuttelex
40g Rice Malt syrup
90g Spelt Flour
50g oats
10g Physillum Husks

Pear Custard ingredients:
70g sugar
1 pear, peeled and cut from the core or 2 tinned pear halves
2 eggs
500g milk
30g cornflour

Caramelised Pear ingredients:
60g nuttelex or butter
¼ cup white sugar
3 fresh pears, peeled and diced


Pre-heat oven to 180 deg. Line a baking tray with baking paper.

The Crumble.
Place cashews into TM bowl and chop for 2 sec on speed 7. Set aside. Place nuttelex and rice malt syrup in TM bowl and melt slightly 1 ½  minutes 50°C speed 3. Add remaining crumble ingredients and mix for 10 seconds on speed 3. Spread out the crumble on the baking tray. Bake for approx 8 minutes(it should resemble a cookie). Allow to cool enough to handle.

Domestic Diva: Crumble for layered dessert

Pear Custard.
While the crumble is in the oven, make the custard. Place sugar into the Thermomix bowl. Mill for 10 seconds on speed 9. Add pear, purée on speed 7 for 5 seconds, scrape down sides. add remaining ingredients. cook for 7 minutes at 90°C on speed 4

Caramelised Pear.
While the custard is cooking in the Thermomix, make the caramelised pears. Melt the butter in a medium skillet or saucepan over medium-high heat. Add the sugar and and stir until the sugar dissolves. Add Pears and cook until coated nicely and caramel has thickened slightly.

To Assemble:
Spoon a small amount of the caramelised pears into the bottom of a dessert glass. Break up pieces of the crumble and put on top of the pears. Then a layer of the custard. Repeat all layers finishing with a layer of custard. A tiny sprinkle of brown sugar on top for a garnish.

Can be served immediately while still warm or make ahead and keep chilled in the fridge until ready to serve.


Notes: This is a recipe you can easily adapt to suit yourself and your families tolerances. You could even use any sweet  cookies by breaking them up and your own custard recipe (especially if you don’t have a Thermomix).

This pear custard is perfect for lunch boxes in little seal-able containers or re-fillable pouches like Squeeze-ems.

 Domestic Diva: Pear Custard



  1. Karen Hughes says

    Hello Rona, I’ve had this recipe in mind to make for a while and am finally getting to it! The crumble is currently in the oven, but is it supposed to be softish or more crispy? Also, do you think I could make it up tonight and it would be okay for tomorrow evening? Or is it best put together near serving? Love you website too. Many thanks.

    • Karen Hughes says

      Sorry I’ve just realised what the time is! My crumble mix has turned out more ‘crumbly’ than ‘cookie’ like, is that ok? Perhaps my question is, how far in advance can this be put together? Thanks.

    • Hi Karen, so glad you are trying it. 🙂 I had it a bit crumbly like a cookie, so it will crumble in your hands easily. You don’t want it too hard like an anzac. I have not made them the day before as yet, I have made the crumble and pears before hand then assembled straight after making the custard (it is easier pouring the custard into the layers warm before it sets). My only concern would be the pears making the crumble soggy if left over night… a few hours will be ok. Keep the crumble in an air tight container and the pears in the fridge until ready to dish. Hope that helps. Enjoy!

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