Rhubarb, Pear & Hazelnut Crumbles
Indulge in the perfect blend of sweet and tart flavors with this exquisite pear and rhubarb crumble recipe. A luscious mixture of tender pears, chunks of rhubarb, and aromatic spices come together in a delectable filling, crowned with a golden crumble topping. Whether enjoyed on its own or paired with a scoop of vanilla ice cream or dollop of double cream, this comforting dessert is sure to delight your taste buds.
— Constant Cookbook
Ingredients
- 25g butter
- 3 pears , cored and halved
- 500g rhubarb , cut into chunks
- 2 tbsp soft light brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- vanilla ice cream or double cream , to serve
- 50g roasted hazelnuts
- 50g cold butter , diced
- 85g self-raising flour
- 1 tsp ground cinnamon
- 50g demerara sugar
Instructions
- Melt the butter in a pan, then add the pears, rhubarb, sugar, cinnamon and cloves, and cook over a low heat for 10-12 mins or until just tender. Divide the rhubarb between 4 ovenproof dishes (or use 1 large dish) and set aside.
- Heat oven to 200C/180C fan/gas 6. To make the crumble topping, tip all the ingredients into a food processor and pulse to crumbs. Sprinkle the topping over the fruit filling, then bake for 30 mins or until golden brown on top. Serve with vanilla ice cream or double cream.
Cook Time
45M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 430 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 49 grams carbohydrates
- Sugar Content: 35 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.5 milligram of sodium
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