Nothing beats a hot crumble on a cold winter’s night. We’re loving the combination of tangy rhubarb and sweet pear with those classic spices of cinnamon and clove. Seconds anyone?
410g can Wattie's Pear Quarters in Clear Fruit Juice, drained
¼ cup soft brown sugar
1 tsp ground cinnamon
¼ tsp Gregg's Ground Cloves
Crumble Topping:
½ cup ground almonds
¼ cup flaked almonds
1 cup wholegrain oats
¼ cup soft brown sugar
75g butter, melted
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS
Made with
Method
Step 1
Preheat oven to 170°C (fan assisted). Wash and trim the rhubarb and cut into 2cm lengths. Place in a mixing bowl.
Step 2
Cut Wattie's Pears into pieces and add to the rhubarb. Toss through the brown sugar, ground cinnamon and Gregg's Ground Cloves. Transfer to a baking dish (approx. 1-1.5L capacity).
Step 3
To make the crumble topping: put ground and flaked almonds, wholegrain oats and sugar into a mixing bowl. Stir through melted butter. Scatter crumble topping over filled baking dish.
Step 4
Bake for 35-40 minutes until crumble is golden and rhubarb is soft. Serve with yoghurt or ice-cream, cream or custard.
Tips
You can make extra Crumble mixture and freeze in an airtight container. Use to top your favourite fruit for an easy, oven-ready dessert.
What do I need?
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1
3-4 stalks stalks rhubarb (about 350g)
2
410g can Wattie’s Pear Quarters in Clear Fruit Juice, drained