Pear and Custard Crumble Cake

Pear and Custard Crumble Cake
15 Mins
Prep time
50 Mins
Cooking time
Serves 10

What you need

  • 1 3/4 cups plain flour
  • 1 1/4 cups rolled oats
  • 1 cup brown sugar
  • 1/4 cup slivered almonds
  • 200g butter, melted
  • 250g PHILADELPHIA Block Cream Cheese, cubed and softened
  • 1/2 cup caster sugar
  • 2 tablespoons custard powder
  • 2 teaspoons vanilla extract
  • 1 cup milk
  • 425g can pear slices, drained
  • 1 teaspoon ground cinnamon

How to make it

  1. COMBINE the flour, oats, brown sugar, almonds and melted butter, mix to combine. Press half the mixture into the base of a greased and lined 20cm springform pan.  Bake at 180°C for 10 minutes.
  2. COMBINE the PHILADELPHIA, sugar, custard powder and vanilla, mix until smooth.  Whisk in the milk, a little at a time, until smooth.  Pour mixture into a small saucepan and stir over medium-low heat until thickened slightly.
  3. SCATTER the pear slices over the cooked base, sprinkle with cinnamon and pour over PHILADELPHIA mixture. Crumble the remaining oat mixture over the top and gently press down.
  4. BAKE at 180°C for 25 minutes or until golden. Allow to cool slightly before removing from pan. Serve warm or chilled.