Name: Pear and rhubarb crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 1kg pears, ripe but firm; 40.00 gm caster sugar; 1 bunch rhubarb, trimmed and cut into 2cm lengths; 62.50 ml slivered almonds; 187.50 ml plain flour; 75g cold butter, chopped; 1.25 gm ground cinnamon; 59.40 gm Brand Brown Sugar; 16.25 gm shredded coconut; Vanilla flavoured pouring custard, to serve

Pear and rhubarb crumble

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Elevate winter crumble with fresh pear and tangy rhubarb.

Ingredients:

1kg pears, ripe but firm
40.00 gm caster sugar
1 bunch rhubarb, trimmed and cut into 2cm lengths
62.50 ml slivered almonds
187.50 ml plain flour
75g cold butter, chopped
1.25 gm ground cinnamon
59.40 gm Brand Brown Sugar
16.25 gm shredded coconut
Vanilla flavoured pouring custard, to serve

Instructions:

Preheat the oven to 180C (160C fan-forced).
Prepare the pears by peeling, quartering, and coring them, then roughly chopping. Place them in a large, deep frying pan and sprinkle with caster sugar. Add 1 tbsp of water. Cover and simmer over medium-low heat for 3 mins until the pears are tender but still hold their shape.
Mix in the rhubarb and stir gently. Cook for 5 mins, stirring occasionally, until tender. Drain and let it cool slightly. Transfer the fruit into a 4-5 cup ovenproof dish.
Spread almonds on an oven tray and bake until lightly golden. Cool. Combine flour, butter, cinnamon, sugar, coconut, and roasted almonds in a food processor. Pulse in short bursts until mixture is crumbly.
Top the pear and rhubarb with the topping and bake until beautifully golden brown, for about 20-25 minutes. Enjoy with a side of creamy custard.

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