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By Liz Miu
PEAR, STRAWBERRY & RHUBARB CRUMBLE
2 steps
Prep:20minCook:30min
An easy fruity and crowd pleasing dessert!
Updated at: Wed, 20 Mar 2024 01:44:24 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
47
High
Nutrition per serving
Calories455.4 kcal (23%)
Total Fat17.2 g (25%)
Carbs73.4 g (28%)
Sugars41.7 g (46%)
Protein4 g (8%)
Sodium202.4 mg (10%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
FILLING
3pears
peeled and chopped
2 cupsfrozen strawberries
2 stalksgreen rhubarb
skinny, chopped
2 Tbspall purpose flour
¼ cupsugar
½ tspsalt
1 tspcinnamon
lemon zest
optional
CRUMBLE TOPPING
Instructions
Step 1
In a small bowl mix together brown sugar, caster sugar, all purpose flour and cinnamon and mix well. SLOWLY drizzle in the melted butter in 3 lots, mixing with a fork to create little lumps between adding more butter. The mix should hold together easily when squeezed but crumble also. I like a mix of small and big lumps so you can create larger lumps if you like. Mix through sesame seeds if using. Set aside.
Step 2
In a medium sized baking dish place chopped pears, strawberries, rhubarb. Sprinkle over the flour, sugar, salt, cinnamon and lemon zest and mix roughly. Top with the crumble and scatter with a few mini marshmallows. Bake for 30-40 minutes til marshmallows are all nicely browned. Allow to cool for 15 minutes before eating so the top can harden a little and become extra crispy.
