Pear and rhubarb crum­ble

Australian Women’s Weekly NZ - - CONTENTS -

1 bunch (500g) rhubarb, chopped 4 medium (920g) semi-ripe pears, peeled, cut into 2cm cubes

⅓ cup (75g) caster sugar

1 ta­ble­spoon or­ange or lemon juice

1 cup (100g) al­mond meal (ground al­monds)

1 cup (100g) rolled oats

½ cup (110g) firmly packed brown sugar ½ tea­spoon ground cin­na­mon

100g but­ter, chopped

1 Pre­heat the oven to 180°C (160°C fan-forced).

2 Place the rhubarb, pear, caster sugar and juice in a large bowl; toss to com­bine. Trans­fer the fruit mix­ture to an oven­proof dish (2.5-litre/10-cup ca­pac­ity).

3 For crum­ble topping, com­bine the al­mond meal, oats, brown sugar and cin­na­mon in a medium bowl. Rub in the but­ter un­til the mix­ture re­sem­bles but­tery crumbs.

4 Cover the fruit with the crum­ble topping and bake for 45 min­utes or un­til golden and the pear is ten­der.

5 Serve the crum­ble warm with cream or cus­tard, if de­sired.

SERVES 6 PREP AND COOK TIME 1 HOUR

Suit­able to freeze. Not suit­able to mi­crowave.

Spinach tart with oat pas­try

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