A creative way to make use of leftover hot cross buns (or any other buns if you prefer) is in this Apple & Pear Bun Crumble Bake – so yummy!
- 2 hot cross buns, torn
- ⅓ cup natural almonds
- 25 g butter
- 50 g butter
- ½ cup brown sugar
- 4 pears, peeled, cored and chopped
- 1 tbsp plain flour
- 1 cup apple juice cream and micro-mint, to serve
Preheat oven to moderate, 180 C. Lightly grease a 6-cup baking dish.
BUN CRUMBLE In a food processor, pulse 2 torn hot cross buns, ⅓ cup natural almonds and 25 g butter together until roughly chopped. Set aside.
In a large heavy-based saucepan, melt another 50 g butter on medium. Add ½ cup brown sugar and cook 3 to 4 mins, stirring, until dissolved with butter.
Mix in 4 peeled, cored and chopped pears and cook 2 to 3 mins, until just tender.
Add 1 tbsp plain flour and cook, stirring, 1 min.
Mix in 1 cup apple juice and simmer, stirring, 2 to 3 mins until sauce boils and thickens slightly. Pour into dish.
Scatter crumble mixture over. Bake 20 to 25 mins, until golden and bubbles appear around the edge.
Serve the bake topped with whipped cream and micro-mint.
Photos: Rob Shaw & John Paul Urizar/BauerSyndication.com.au