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Rhubarb & pear crumble

Rhubarb & pear crumble

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Rating: 5 out of 5.28 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Easily doubled
  • Easily halved
  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal591
fat29g
saturates18g
carbs81g
sugars54g
fibre7g
protein7g
low insalt0.69g
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Ingredients

For the topping

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2007

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Overall rating

Rating: 5 out of 5.28 ratings
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