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Gluten-free pear and rhubarb hot cross bun crumble recipe
Gluten-free pear and rhubarb hot cross bun crumble recipe
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Gluten-free hot cross bun crumble with baked pears and ice cream for a decadent dessert.
Ingredients:
  • 4 large ripe firm pears, peeled, cored, coarsely chopped
  • 40.00 gm caster sugar
  • 21.00 gm orange juice
  • 1 bunch rhubarb, trimmed, cut into 2cm lengths
  • 3 Gluten Free Hot Cross Buns, finely chopped
  • 40g butter, melted
  • 34.40 gm demerara sugar
  • 25g almond
  • Thickened cream, to serve
  • Gluten-free vanilla ice cream, to serve
Instructions:
  • Preheat your oven to 180°C and generously grease a 5-cup (1.25L) ovenproof dish.
  • In a large, deep frying pan, lay the pear gently and dust it with caster sugar. Drizzle the orange juice over the pear, cover, and simmer over medium-low heat until the pear is tender yet firm, about 3 minutes.
  • Combine the rhubarb gently and cook for 5 minutes until just tender, stirring occasionally. Drain and cool slightly before spooning into the prepared dish.
  • Combine hot cross bun, butter, demerara sugar, and almond in a bowl, then mix well. Sprinkle over the rhubarb mixture in the dish. Bake for 20-25 minutes until golden brown. Serve with cream and ice cream.

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