Rhubarb, pear & hazelnut crumbles

Rhubarb, pear & hazelnut crumbles

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(7 ratings)

Prep: 15 mins Cook: 45 mins


Serves 4

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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal430
  • fat24g
  • saturates10g
  • carbs49g
  • sugars35g
  • fibre6g
  • protein5g
  • salt0.5g
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  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 pears, cored and halved



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

  • 500g rhubarb, cut into chunks



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

  • 2 tbsp soft light brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • vanilla ice cream or double cream, to serve

For the crumble topping

  • 50g roasted hazelnut



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 50g cold butter, diced



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 85g self-raising flour
  • 1 tsp ground cinnamon
  • 50g demerara sugar


  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.

  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.

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Comments, questions and tips

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16th Aug, 2015
Lovely and tart. Used up the last of our rhubarb and swapped hazelnuts for porridge oats. I also left out the cinnamon because it's hated by one of my offspring. (Next time I'll use hazelnuts and cinnamon).
joebarton's picture
19th Jul, 2014
Great summer recipe,divided into two portions )one frozen for later),and served up with fresh vanilla icecream Brilliant might even sub rhubarb with goose gogs yee haa
23rd Mar, 2014
Very quick and easy to put together, replaced hazlenuts in the crumble with oats which worked well. Delicious results, will use this recipe again.
21st May, 2013
Made as one big crumble with one more pear and one stick less of rhubarb Was amazing really nice topping.will definitely make again
9th Oct, 2012
Please remember that not everybody has a food processor!Alternatively put the hazelnuts in a plastic bag or wrap in a towel and bash with a rolling pin until crumbly, great fun for the children to do.
10th May, 2012
I love both pears and rhubarb, and crumble just mskes them both yummie.:))))
25th Apr, 2012
Made this last night, really is amazing! I'd cooked the rhubarb separately the night before, so just added it in once the pears were cooked. I also quartered the pears to make it easier to cut out the cores. Will definitely make again :)
8th Apr, 2012
WOW! Simply amazing!!!! Will certainly be making again and again... and again!!!!!!
13th Oct, 2018
It says this recipe is freezable. Would I completely cook it first and then freeze? Also, should I defrost it and then cook.....more info please : )
goodfoodteam's picture
17th Oct, 2018
Thanks for your question. You can freeze this before (or after cooking if you have leftovers). If cooking for the first time from frozen, we'd suggest lowering the oven temperature to 160C and cooking for longer. We can't give exact timings without testing but would recommend checking the crumble at around 50 mins to 1 hour and continuing to cook as necessary.
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