Step 1

Pre heat the oven to 180° Celsius. Place cherries and pears into a bowl, drain 80 mL of juice into a small bowl, add 40 g of caster sugar, add the Fielders Wheaten Cornflour then mix to make the slurry.

Step 2

Pour the remainder of the juice into a pot. Add the caster sugar and bring to a gentle simmer.

Step 3

Whisk in the cornflour slurry and continue to simmer until the mix has thickened. This should take 2 to 3 minutes. Pour over the cherries and pears, cover with a layer of baking paper and set aside to cool.

Step 4

In a bowl combine all the dry ingredients. Melt the Meadow Lea Margarine, add 90 g of caster sugar and pour over the dry mix. Rub through your fingers until small nuggets form, about the size of a 5-cent piece. Set aside. Place fruit into the pastry shells level to the top of the pastry. Sprinkle the crumble mix over the fruit in a nice even layer.

Step 5

Bake in the oven at 180° C for 15 to 20 minutes or until golden on the bottom and crunchy on top.

Step 6

Prepare the White Wings No Bake Custard Mix according to the packet instructions and add the 30 g of caster sugar.