Tart rhubarb and juicy sweet pears topped with a buttery oat and almond crumble bake into a delicious Rhubarb Pear Crumble. Serve this warm with a scoop of your favorite ice cream for the perfect simple, sweet treat.
Rhubarb has a short season, so I love using it to bake when it’s available. As a busy mom who loves making easy desserts, I paired tart rhubarb with sweet pears in this fool-proof Rhubarb Pear Crumble.
The nutty crumble topping comes together in no time, and adds an irresistible buttery flavor and crunchy texture. It can be sprinkled over your favorite fruit flavor combinations like cherry apple, strawberry peach, or strawberry apple.
What is the best way to serve this crumble? Warm with a scoop of vanilla ice cream!
Why You'll Love This Recipe
- Easier than pie. We all love eating pie, but rhubarb pear crumble is much easier to make (no need to make and roll out pie dough). This fruit dessert can be prepped in just 15 minutes!
- Oat and almond topping. Buttery oat and almond crumble is crunchy and flavorful.
- Crowd pleaser. It’s the perfect entertaining dessert. You can serve it warmed or at room temperature, individually or as a large crisp, eaten with a spoon or fork. There’s no fuss with this dessert.
Ingredients You'll Need
Ingredient for the Almond Crumble Topping
- Oats. Adds a chewy texture and nutty flavor to the crisp topping. Use old-fashioned oats for the ideal texture. Using quick oats will produce a softer texture.
- All-purpose flour. It helps hold everything together and gives the crisp its crumbly texture.
- Almonds. Adds an extra crunchy texture to the topping;
- Light brown sugar. Adds sweetness, and because of its higher moisture content than granulated sugar, brown sugar helps prevent the topping from drying out. You can also use dark brown sugar.
- Cinnamon. Adds a warm, spiced flavor. Feel free to add more or less according to your preference.
- Salt. A pinch added to the topping enhances the flavors of the other ingredients.
- Butter. Adds moisture and a delicious rich flavor to the topping. When mixed with the rest of the ingredients, room temperature butter brings everything together into a crumbly mixture.
Ingredients for the Rhubarb Pear Filling
- Rhubarb. Select rhubarb that has firm and crisp stalks. Although you don’t have to pick similar sized rhubarb stalks, it’s important to slice them the same size so they cook evenly.
- Pears. I recommend using Bartlett pears for their juicy, sweet flavor that complements tart rhubarb. Select pears that slightly give when you press into the stem area. Pears that are too soft will become mushy in the oven.
- Granulated sugar. Adds sweetness to the filling. Add more or less depending on the sweetness of your pears.
- Cinnamon. Adds a warm spiced flavor.
- Cornstarch. Used as the thickening agent. Ensure your filling is bubbling for the cornstarch to thicken it properly.
- Lemon juice. Adds flavor to the filling and balances out the sweetness.
- Salt. Enhances the flavors of the other ingredients and balances out the sweetness.
- Apples. Replace the pears with an equal amount of apples for a delicious combination (like my rhubarb apple pie).
- All-purpose flour. You can use flour as the thickener for the fruit filling. Replace the cornstarch with 35 g (¼ cup) of flour.
- Nuts. Not a fan of almonds? Use your favorite nuts instead. Chopped pecans or hazelnuts would be delicious!
Equipment & Tools
- Digital kitchen scale or measuring cups. Using a scale will give you the most accurate measurements.
- Measuring spoons.
- 3-quart baking dish. An 8x11 baking dish also works. Bake the crumble in a glass, metal, or ceramic baking dish. If using glass, add extra baking time because it takes longer for the glass to heat.
- Handmixer or Stand mixer fitted with a paddle attachment. Use it to mix the topping. If you don’t have a mixer, use a pastry cutter or your fingers to work the butter into the dry ingredients.
- Large bowl. To combine your filling ingredients.
- Rubber spatula. To mix your filling ingredients.
Here are the steps to make rhubarb pear crumble. Before you begin, read the directions from start to finish in the recipe card and bring the butter to room temperature. Preheat the oven to 350°F/177°C and set aside a 3-quart (8x11-inch) baking dish.
Whisk the dry ingredients. Whisk the oats, flour, almonds, brown sugar, cinnamon, and salt for the topping.
Add butter. Using a mixer, beat in the diced butter until evenly combined and the mixture is crumbly.
Mix filling. Combine the rhubarb, pears, sugar, cinnamon, lemon juice, cornstarch, and salt in a large bowl and pour into the baking dish.
Add the topping. Sprinkle the topping over the filling and bake for 40-45 minutes.
Recipe Tips & Tricks
As a trained pastry chef, I recommend following these simple tips to bake a fool-proof crumble.
- Use room temperature butter. This will allow the butter to incorporate easily and evenly into the topping ingredients so it becomes a crumbly consistency.
- Chop consistently. Use similiar sized chopped pears as well as even sliced rhubarb to ensure even baking.
- Mix the filling and bake. It’s best to make the filling and bake the rhubarb pear crumble immediately. The longer the filling sits, the more juice will accumulate.
- Evenly distribute the filling. Spread the filling into an even layer and sprinkle the crumble topping in an even layer to ensure even baking.
- Completely cool before storing. Allow the crumble to come to room temperature before covering it to prevent the brown sugar crumble topping from becoming soggy.
- Make individual desserts. Similar to these peach cherry crisps, divide the filling between eight 6-ounce ramekins and sprinkle each with the crumble topping.
- Make it gluten-free. Use an equal amount of almond flour for the all-purpose flour.
Storage & Freezing Tips
- In the refrigerator. Store any leftover rhubarb crumble individually covered in the fridge for up to 3 days.
- In the freezer. Place the leftover fruit dessert into a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- Make ahead. Make the crumble topping ahead of time. Store in an airtight container in the refrigerator for up to 3 days, or store in a freezer-safe bag and freeze for up to 3 months. Add the topping to the filling and bake without thawing.
Reheat: Heat the rhubarb pear crumble in a preheated 350°F/177°C oven so the topping is crispy and not soggy. Bake until the fruit filling is warmed through and bubbly.
Frequently Asked Questions
It’s not necessary to peel it, but peeling rhubarb makes it easier to chop it.
You do not have to cover the crisp while baking. If the topping begins to brown too quickly, you can cover it with aluminum foil to prevent it from burning.
Yes, make this crumble as directed. Before baking it, cover it tightly with plastic wrap and aluminum foil and store it in the freezer for up to 3 months. Remove the plastic wrap and bake frozen covered with foil in a preheated 350°F/177°C for 20 minutes. Remove the foil and bake for an additional 40-45 minutes.
Please leave a starred rating and comment below if you make this Rhubarb Pear Crumble. I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!Print