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Rhubarb, pear & hazelnut crumbles

Rhubarb, pear & hazelnut crumbles

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Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Individual fruity puddings with a twist - try mixing chopped nuts with your crumble topping for extra crunch

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal430
fat24g
saturates10g
carbs49g
sugars35g
fibre6g
protein5g
low insalt0.5g
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Ingredients

For the crumble topping

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, April 2012

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Overall rating

Rating: 5 out of 5.7 ratings

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