40 mins

Crumble on a cold winter’s day 💕 Enjoy seasonal rhubarb and nashi pears in this heavenly crumble made with love. The biscuit crumble on top is rich with buttery and sugary goodness. Indulge in a scoop or two of this crumble, fresh out of the oven.


  1. Heat oven to 180°C.
  2. Add flour, butter, sugar and granola to a bowl. Rub ingredients together with your fingers until mixture comes together and then set aside in the fridge.
  3. Peel the pears and chop into chunks. Chop the rhubarb length wise so pieces are approximately 3cm in length.
  4. Add rhubarb and pears into an ovenproof dish and toss through the sugar, orange zest and juice.
  5. Crumble the topping over the pears and rhubarb and bake in the oven for 40 minutes or until golden brown on top.
  6. Leave the crumble to cool for five minutes. Serve alongside ice cream, yoghurt or custard as desired.

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