Rhubarb & pear crumble

Rhubarb & pear crumble

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(20 ratings)

Prep: 20 mins Cook: 50 mins

Easy

Serves 6
This has a lovely crunchy topping that tastes like flapjack, perfect comfort food

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per serving

  • kcal591
  • fat29g
  • saturates18g
  • carbs81g
  • sugars54g
  • fibre7g
  • protein7g
  • salt0.69g
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Ingredients

  • 3 ripe pear
    Pear

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 600g rhubarb
    Rhubarb

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 100g golden caster sugar
  • finely grated zest and juice of 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

For the topping

  • 200g wholemeal flour
  • 200g cold butter, diced
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g soft, light brown sugar
  • 50g muesli or porridge oats
  • 25g Grape-Nuts or Clusters breakfast cereal

Method

  1. Heat oven to 200C/fan 180C/gas 6. For the topping, tip all the ingredients together and rub with your fingers until you have a rough pastry, then set aside in the fridge.

  2. Peel the pears and chop into large chunks, then chop the rhubarb into finger-length batons. Tip into a large ovenproof dish and toss with the sugar and orange zest and juice. Crumble over the topping and bake for 40 mins until golden and bubbling at the sides. Leave to cool for 5 mins before spooning into bowls and serving with custard or ice cream.

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Comments (17)

lizleicester's picture
5

Delightful combo. We all love crumbles in our household so it's lovely to find another variation.

cdacn1's picture
5

Lovely crumble which you can adapt to what you have in. Would agree with most that it can cope with less sugar.

eclectikat's picture
5

The suggestions on this recipe were really great, thanks for posting them people! I also reduced the sugar by half. I didn't have grape nuts or clusters so just added a bit more muesli and some chopped up hazelnuts (which toasted nicely and were very tasty). I did think there were perhaps a few too many flavors though, so might leave out the orange next time, although it was very nice. I had to add extra flour to the crumble mix as it was a bit too sticky, perhaps due to the lack of cereal in it, and it turned out a bit denser than usual, so might do half white flour and half wholemeal next time. I might actually try following the recipe accurately at some point as well, if I can find suitable cereal.

saschlet's picture
5

Worked really well. Used 50g sugar for the fruit and 70g sugar for the topping and it was possibly too sweet even then!

katethekiwi's picture
5

Improvised a bit using what I had in the cupboard. Nevertheless received very positive feedback from my partner ... the Yorkshire Crumble Critic! Highly recommended.

deadstar69's picture
5

Loved this crumble, followed the recipe, except I did not use the clusters. Came out absolutely fabulous and was gone in no time.

huxley-radish's picture
5

Really wonderful! I used porridge and clusters in the topping, which worked very well. I liked the way soem of the rhubarb stayed firm while some went all squishy. Very very good. I used half the sugar on the fruit and it came out great and not too sweet.

hannah89's picture
5

Was looooevly!

I had cherries, pear and rhurbarb as the fruit and also added chocolate drops over the top for the last park of the cooking.

Everyone gave it 10/10!

theconnerys's picture
4

Have made this several times and this is really yummy, a really different crumble. Lemon rind/juice with the fruit is just as nice. The sweet 'flapjacky' chewiness of the crumble goes perfectly with the tartness of the rhubarb. Custard is a classic partner for crumble but chilled creme fraiche is nicer in my opinion!

timchild's picture
3

Was good, used slightly less butter and about half the sugar and was nice and tart in flavour.

stewlac's picture

delicious recipe, and I don't add any sugar at all and use a plant sterol spread as fat;I've been using grape nuts for ages both as breakfast cereal and as a topping, wonderful stuff; HOWEVER,I now find that Tesco and Sainsbury have stopped stocking it, so this is also a plea for information about where I can obtain this delicious and versatile cereal!

dawnmarie1967's picture
5

This is a lovely crumble topping. I reduced the butter and sugar a little and it was still delicious.

hermionebrown's picture
5

Delish crumble topping - I used it for an apple and blackberry crumble and although i had no grape nuts it was lovely! Now my fave crumble topping!

twinmum's picture
5

This is delicious. Grape nuts and oats are a great touch. Friends and family really like this one.

fie1965's picture

Absolutely fantastic crumble and very quick to make.Substituted the cereal and some of the flour with ground almonds and also added roughly chopped pecan nuts - lovely! Also, only added a fraction of the sugar suggested to the fruit.

enevard's picture
5

Great crumble, the wholemeal flour and oats really work well - I must get some grape nuts to try next time. I didn't add as much sugar to the fruit as they said and used a squeeze of lemon rather than orange. My daughter (5) asked for more, my son (3) only liked the crumble!!

olwen99's picture
5

This was delicious. The pears work really well with the rhubarb. I didn't have any Grape Nuts or Clusters, so I substituted with pecan nuts and raisins. Highly recommended recipe.

Questions (2)

AllAmericanChef's picture

Are the grape nuts optional

goodfoodteam's picture

Thanks for your question. You can add 15g extra oats if you don’t want to use grape nuts.

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