Pear, strawberry and rhubarb crumble

Written By Westridge Fruit & Vegetables .

This classic fruit-filled crumble will have the family coming back for seconds. Just serve with ice-cream or custard!

INGREDIENTS

  • 1kg beurre bosc pears, peeled, cored, cut into thick wedges

  • 1/4 cup caster sugar

  • 1 tsp vanilla extract

  • 1 tsp ground ginger

  • 250g strawberries, hulled, halved

  • 4 stalks rhubarb, trimmed, cut into 3cm lengths

  • Icing sugar, to serve

  • Vanilla custard, to serve

  • Coconut Crumble Topping

  • 100g butter, chilled, chopped

  • 1/4 cup plain flour

  • 1/4 cup brown sugar

  • 1 cup traditional rolled oats

  • 1/2 cup shredded coconut

  • 120g tub honey macadamias, roughly chopped

METHOD

Step 1 - Preheat oven to 180C/160C fan-forced.

Step 2 - Place pear, caster sugar, vanilla, ginger and 1/4 cup water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until mixture just starts to boil. Reduce heat to low. Cover. Simmer for 8 minutes.

Step 3 - Using a slotted spoon, transfer pear to a shallow 20cm x 30cm baking dish. Add strawberries and rhubarb. Toss to combine. Drizzle with 1 tablespoon of the cooking liquid.

Step 4 - Make Coconut Crumble Topping Place butter, flour and brown sugar in a bowl. Using fingers, mix well. Add oats, coconut and macadamias. Toss to combine.

Step 5 - Sprinkle crumble over fruit. Bake for 40 minutes or until crumble is golden and fruit is tender. Stand for 10 minutes. Dust with icing sugar and serve with custard.

Source: Taste.com.au

Westridge Fruit & Vegetables .
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