RHUBARB, PEAR & HAZELNUT CRUMBLES

Rhubarb, pear & hazelnut crumbles image

Individual fruity puddings with a twist - try mixing chopped nuts with your crumble topping for extra crunch

Provided by James Martin

Time 1h

Number Of Ingredients 12

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Ingredients

25g butter
3 pears , cored and halved
500g rhubarb , cut into chunks
2 tbsp soft light brown sugar
½ tsp ground cinnamon
¼ tsp ground cloves
vanilla ice cream or double cream , to serve
50g roasted hazelnut
50g cold butter , diced
85g self-raising flour
1 tsp ground cinnamon
50g demerara sugar

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