Rhubarb Pear Hazelnut Crumbles Recipes
RHUBARB, PEAR & HAZELNUT CRUMBLES
Individual fruity puddings with a twist - try mixing chopped nuts with your crumble topping for extra crunch
Provided by James Martin
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 12
Steps:
- Melt the butter in a pan, then add the pears, rhubarb, sugar, cinnamon and cloves, and cook over a low heat for 10-12 mins or until just tender. Divide the rhubarb between 4 ovenproof dishes (or use 1 large dish) and set aside.
- Heat oven to 200C/180C fan/gas 6. To make the crumble topping, tip all the ingredients into a food processor and pulse to crumbs. Sprinkle the topping over the fruit filling, then bake for 30 mins or until golden brown on top. Serve with vanilla ice cream or double cream.
Nutrition Facts : Calories 430 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 35 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
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- Preheat the oven to 180°C and roast the hazelnuts for 5 minutes or until fragrant and the skins are starting to crack and peel off. Set aside.
- Peel and chop the pears into 1-2cm chunks. Place in a heavy based pot with the sugar, vanilla and lemon zest and juice. Add a couple of tablespoons of water and cook over low heat, stirring intermittently, until tender and starting to caramelise a little. I find putting the lid on for 5-10 minutes early on helps them to steam and soften if they aren’t super ripe.
- Stir through the rhubarb and continue to cook, adding a tablespoon or two of water if it seems dry, for a further 5 minutes until just starting to soften.
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