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Rhubarb and pear crumble
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150g unsalted butter, plus extra for greasing
550g ripe pears (3 large), peeled and chopped
400g rhubarb, trimmed and roughly chopped
150g light brown soft sugar
230g wholegrain spelt flour
75g pecans, roughly chopped
75g rolled oats
1 tsp ground ginger
1. Preheat the oven to 180˚C, gas mark 4. Butter the inside of a 2-litre ovenproof dish; add the pears and rhubarb. Scatter 50g sugar and 20g (1 heaped tbsp) flour over the top. Toss to combine.
2. In a mixing bowl, rub the butter into the remaining 210g flour until it is evenly incorporated. Stir in the remaining 100g sugar and the pecans, oats and ginger; scatter lightly over the fruit. Bake for 40-45 minutes, until the fruit is tender and bubbling and the top is golden. Leave to stand for 10 minutes before serving with cream, custard or ice cream, if liked.
The addition of nuts to a crumble gives a lovely crunch. If you don’t have pecans to hand, almonds or hazelnuts work well here too
This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in February 2018.
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