½ cup flaked almonds
820 g canned pear slices in juice, drained
200 g frozen strawberries (2 cups) hulled, halved
vanilla ice-cream to serve
½ cup plain flour
½ cup rolled oats
⅓ cup brown sugar
75 g unsalted butter, chopped, room temperature
- Place almonds in a shallow, microwave-safe dish. Microwave on high (100 per cent), stirring halfway through, for about 3½ minutes, or until browned.
- Meanwhile, arrange pears and strawberries over base of a greased, shallow, microwave-safe dish (10-cup capacity).
- To make topping, combine flour, oats and sugar in a medium bowl. Using your fingertips, rub in butter until mixture forms large clumps. Crumble over pears and strawberries. Sprinkle with almonds.
- Microwave, uncovered, on high (100 per cent) for about 7 to 8 minutes, or until top is just firm. Remove. Stand for 5 minutes until crumble becomes crisp.
- Serve with ice-cream.