Raspberry & Pear Granola Crisp

Apples and raspberries topped with a crunchy sweet crumble made with Nature Valley™ Granola Bars – perfect for a Sunday lunch dessert!
  • 0:20 Prep / 1:10 Total
  • 6-8 Servings


  • 4 large pears, peeled, cored and sliced 
  • 350 g frozen raspberries
  • 100 g caster sugar
  • 2 tablespoons cornflour
  • - For the topping
  • 8  Nature Valley™ Crunchy Canadian Maple Syrup Snack Bars, roughly crushed 
  • 75 g plain flour  
  • 50 g light soft brown sugar 
  • 50 g unsalted butter, melted 
  • - To serve
  • - Liberté Yogurt, any flavour (optional)


  1. 1 Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Mix the pear slices, raspberries, granulated sugar and cornflour in a large bowl, then spoon into a 2-litre ovenproof baking dish.
  2. 2 Stir together the crushed granola bars, flour, brown sugar and butter in another bowl until crumbly. Sprinkle evenly over the fruit.
  3. 3 Bake for 45-50 minutes until the fruit is bubbling and piping hot. Serve hot or cold with spoonfuls of yogurt, if liked.

    Choose firm, but ripe pears for this dessert. Replace the raspberries with blueberries or blackberries or use a mixture of all three, if liked!

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