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Pear, strawberry and rhubarb crumble recipe
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Delightful fruit crumble, a sure family favorite. Enjoy with ice cream or custard.
Ingredients:
  • 1kg beurre bosc pears, peeled, cored, cut into thick wedges
  • 53.75 gm caster sugar
  • 2.50 gm ground ginger
  • 250g strawberries, hulled, halved
  • 4 stalks rhubarb, trimmed, cut into 3cm lengths
  • Icing sugar, to serve
  • Vanilla custard, to serve
  • 100g butter, chilled, chopped
  • 62.50 ml plain flour
  • 45.00 gm brown sugar
  • 100.00 gm traditional rolled oats
  • 32.50 gm shredded coconut
  • 120g tub honey macadamias, roughly chopped
Instructions:
  • Preheat your oven to 180C (160C fan-forced).
  • In a medium saucepan over medium-high heat, combine pear, caster sugar, vanilla, ginger, and 1/4 cup water. Stir occasionally and cook until the mixture just begins to boil. Then, lower the heat, cover, and simmer for 8 minutes.
  • Carefully move the pear to a baking dish using a slotted spoon. Mix in the strawberries and rhubarb, ensuring they are well combined. Finish by drizzling 1 tablespoon of the cooking liquid over the fruit.
  • Prepare the Coconut Crumble Topping: Combine butter, flour, and brown sugar in a bowl, then mix thoroughly using your fingers. Add oats, coconut, and macadamias, and toss until well combined.
  • Evenly coat the fruit with the crumble mixture, then bake until the crumble turns golden and the fruit is tender. Allow the dish to rest for 10 minutes, dust with icing sugar, and enjoy with a side of custard.

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