Rhubarb & Pear Crumble

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Lightly grease a 2-quart (2-liter) baking dish or similar ovenproof dish.

2. Peel, core and cut the pears into bite-sized pieces. Cut the rhubarb into 1-inch (2.5 cm) pieces and put both in a bowl.

3. Add the golden caster sugar and the finely grated orange zest and juice to the fruit. Toss well, then spread evenly in the baking dish.

4. To make the topping, put the wholemeal flour and cold diced butter in a large bowl. Rub with your fingertips until the mixture looks like coarse crumbs.

5. Stir in the soft light brown sugar, muesli or porridge oats, and the Grape-Nuts or Clusters cereal until evenly mixed.

6. Scatter the crumble topping loosely over the fruit without pressing it down.

7. Bake on the middle shelf for about 50 minutes, until the topping is deep golden and the fruit is bubbling and tender when pierced with a knife.

8. Let the crumble rest for 10 minutes before serving so the juices thicken slightly.