Bosc Pear & Rhubarb Crumble

Ingredients (for the filling):

  • 3-4 Stalks of Rhubarb
  • 3 Bosc Pears
  • 2 tbsp Brown Sugar
  • 1/2 Ground Cinnamon
  • Zest of 1 orange
  • Juice andZest of 1/2 Lemon
  • 2 tbsp butter

Ingredients (for the crumble topping):

  • 1/4 cup of Walnuts
  • 4tbsp cold butter, diced
  • 1/4 cup of self-raising flour
  • 1 tsp ground cinnamon
  • 4 tbsp brown sugar
  • Optional: ice cream, whipping cream or yoghurt, to serve.


  1. Preheat your oven 400degrees.
  2. Grease a deep pie dish with butter and set aside.
  3. Melt the 2tablespoons of butter un a small sauce pan over medium-low heat.
  4. Mix together the rhubarb, pears, brown sugar, cinnamon, orange zest, lemon zest and lemon juice.
  5. Add the mixture to the saucepan with butter.
  6. Cook on low heat until the rhubarb is tender (10-12minutes, approximately).
  7. Remove from heat and set aside.
  8.   Pull out your food processor.
  9. Mix your walnuts, butter, flour, cinnamon a d brown sugar into food processor bowl.
  10. Process (pulse) until clumps form.
  11. Pour the rhubarb and pear mixture into the pipe dish you set aside at the start.
  12. Spread the crumble mixture from your food processor on top.
  13. Bake for 30-40minutes or until the top is brown and the juices are bubbly.
  14. Serve with ice cream, whipped cream or yoghurt.

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