Pear and Raspberry Yoghurt with Billington’s Crumble
Layers of fruit, biscuit and yoghurt turn a simple dessert into a show stopper.. Here’s how to make it:
Peel, core and chop pears. Place in a small saucepan over medium-low heat. Add lemon juice, honey and cinnamon. Cook for 5 minutes or until pears are very tender. Remove from heat. Transfer to a heatproof bowl. Refrigerate until chilled.
Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper. Place biscuits in a food processor. Pulse until mixture resembles coarse breadcrumbs. Transfer to a bowl. Add flour. Rub in butter until mixture resembles breadcrumbs. Transfer mixture to prepared pan. Bake for 10 to 12 minutes, turning halfway through cooking or until golden and crisp.
Spoon 1/3 of the yoghurt between serving glasses. Top with half the pear mixture and half the raspberries. Repeat layering. Dollop with remaining yoghurt. Sprinkle with crumble. Serve.