Rhubarb & pear crumble

This has a lovely crunchy topping that tastes like flapjack, perfect comfort food
PREP 20 mins
COOK 50 mins


  • calories 591
  • carbs 81
  • saturated fat 18
  • sugar 54
  • protein 7
  • fat 29
  • fibre 7
  • salt 0.69


3 ripe pears
600g rhubarb
100g golden caster sugar
finely grated zest and juice of 1 orange
200g wholemeal flour
200g cold butter, diced
140g soft, light brown sugar
50g muesli or porridge oats
25g Grape-Nuts or Clusters breakfast cereal


  1. Heat oven to 200C/fan 180C/gas 6. For the topping, tip all the ingredients together and rub with your fingers until you have a rough pastry, then set aside in the fridge.
  2. Peel the pears and chop into large chunks, then chop the rhubarb into finger-length batons. Tip into a large ovenproof dish and toss with the sugar and orange zest and juice. Crumble over the topping and bake for 40 mins until golden and bubbling at the sides. Leave to cool for 5 mins before spooning into bowls and serving with custard or ice cream.