Description
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.
Ingredients
Scale
Crumble Topping
- 105 g (1 cup) old-fashioned rolled oats
- 105 g (3/4 cup) all-purpose flour
- 50 g (1/2 cup) sliced almonds
- 165 g (3/4 cup) light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 113 g (1/2 cup) butter, softened
Rhubarb Pear Filling
- 570 g (1.25 pounds) rhubarb, ends trimmed and sliced into 1/2-inch pieces
- 650 g (4 each) slightly firm pears, peel, cored and cut into large chunks
- 110 g (1/2 cup) granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F/177°C. Butter a 3-quart baking dish (8x11-inch) baking dish and set aside.
Crumble Topping
- In a large bowl or bowl of a stand mixer, whisk the oats, flour, almonds, sugar, cinnamon, and salt.
- Cut the butter into tablespoons and add it to the bowl. Beat on medium speed until a crumbly mixture forms.
Rhubarb Pear Filling
- In a large bowl, add all of the filling ingredients and mix to combine.
- Spread the filling in the prepared baking dish and sprinkle with the crumble topping.
- Bake for 40-45 minutes, until the fruit is bubbly and the topping is golden brown. Allow to cool slightly, and serve warm.
Notes
Storage: Store leftover rhubarb pear crumble covered in the refrigerator for up to 3 days.
Freezer: Place the leftovers into a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Pies & Crisps
- Method: Baking