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…
“Fruit crumbles are up there with some of the most nostalgic and comforting desserts.
The best part is where the crumble has soaked up all the fruit juices around the edges. So, so good!”
This recipe was made in collaboration with our friend Chef Tom Walton!
- CRUMBLE MIX
- 1 cup plain flour
- 1 cup oats
- ½ tsp dried, ground ginger
- ½ cup desicated coconut
- Pinch salt
- 2/3 cup brown sugar
- 100g unsalted butter, diced
- 1 bunch rhubarb, cut into 4cm lengths
- 4 beurre bosc pears, peeled, cut into 6ths
- 1/3 cup caster sugar
- Zest and juice 1 orange
- natural yoghurt, thick, double cream, or ice-cream, to serve
- Preheat an oven to 200C.
- Combine the crumble ingredients in a bowl, rubbing the butter in with your fingertips to create a rough breadcrumb texture. Set aside.
- Place the rhubarb, pears, sugar, orange in a medium saucepan and cook over a medium high heat for approx. 8-10 minutes, stirring often, to break down soften the rhubarb and pears.
- Spoon the fruit and juices into a 32cm oval or rectangle pie dish and top generously with the granola – you may not want to use all the granola, in which case, keep leftovers in the freezer for next time.
- Bake for approx. 30-35 minutes until the granola is golden, beginning to crisp up and the fruit is bubbling
- Allow to sit for 5 minutes before serving with yoghurt, cream or ice-cream