Try this delicious pear and rhubarb crumble with almond and oat topping.
4 pears, peeled, cored, sliced
1/2 cup (110g) caster sugar
juice of 1 lemon
500g packet frozen rhubarb pieces
1 cup (90g) rolled oats
1/2 cup (110g) brown sugar
50g butter, melted
1/3 cup (25g) flaked almonds
ice-cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C or 160°C fan forced. Grease a 6-cup ovenproof dish.
Cook pear, caster sugar and lemon juice in a large saucepan on medium heat for 4-5 minutes, stirring, until tender. Add rhubarb and cook another 3-4 minutes, until soft but still holds its shape.
Remove fruit from syrup with a slotted spoon and transfer to prepared dish. Taste and check for sweetness, sprinkling with a little extra sugar if needed.
Meanwhile, combine oats, brown sugar, butter and almonds in a bowl. Sprinkle over fruit and bake for 30 minutes, until golden and bubbling. Serve with ice-cream.