40 gm butter, plus 100 g extra, chilled, chopped
4 just ripe large pears, peeled, cored, coarsely chopped
1/2 cupcaster sugar
1 whole star anise
300g frozen raspberries
1 purple beetroot grated
1/2 cup almond meal (ground almonds)
1/3 cup firmly packed brown sugar
1 cup plain flour
1 cup thickened cream
1 tsp ground cinnamon, plus extra, to serve
Preheat oven to 200°C/180°C fan forced. Grease a 2-litre (8-cup) shallow ovenproof dish. Place on a baking tray.
Melt butter in a frying pan over moderate heat. Add pear and beetroot; cook. stirring for 2 minutes or until softened slightly. Add sugar and star anise; cook, stirring, for 1 minute or until sugar dissolves. Stir in raspberries until combined. Spoon into prepared dish.
Process almond meal, brown sugar and flour in a food processor until combined. Add extra butter; pulse until crumbly. Sprinkle crumble topping over pear mixture. Bake for 15 minutes or until bubbly and golden brown.
Whip cream and cinnamon just until soft peaks form. Serve crumble with cream and sprinkled with extra cinnamon.