Pear and Custard Crumble Cake

• 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 block PHILADELPHIA 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

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

flour, rolled oats, brown sugar, almonds, butter, cream cheese, caster sugar, custard powder, vanilla, milk, pear slices, ground cinnamon

Taken from www.kraftrecipes.com/recipes/pear-custard-crumble-cake-104452.aspx (may not work)