Pear & Rhubarb Crumble


Sometimes there's nothing is better than a crumble and is often my go-to for desserts.  The good news is that it's not infused with guilt with each ingredient standing on its own health merit. 

Enjoy this one....

Pear & Rhubarb Crumble

Serves 6


1 bunch of rhubarb - trimmed and stalks chopped

4 pears - cored and chopped

1 cup water

2 star anise

1 cinnamon stick

2 tsp honey

1/2 tsp ground ginger


1/2 cup shredded or dedicated coconut

1/4 cup of buckwheat kernels

1/2 cup quinoa flakes

1/4 cup hemp seed

1 cup raw macadamias - chopped

100g butter

1 tsp ground cinnamon

1-2 tbs honey

To serve

2 cups full fat greek yoghurt or coconut yoghurt

Zest of 1 lemon

1/2 lemon - juiced


  1. In a medium saucepan add the pear, rhubarb, star anise, cinnamon, honey, ginger and water and bring to a simmer, once simmering add the lid and turn the heat down to low and cook (stirring occasionally) for 45 minutes. Remove the lid and cook for further 15-20 to allow it to thicken a little then set aside
  2. Pre-heat the oven to 160C
  3. In a large mixing bowl add all the dry ingredients for the crumble and combine thoroughly. Finally add the honey and butter and knead with your hands until it begins to clump together
  4. Line an oven-proof baking dish with coconut oil or butter. Transfer the apple mixture into the baking dish. Top the mixture with your crumble mixture and spread it evenly.
  5. Place in the oven for 25-30 mins or until golden brown on top
  6. Meanwhile combine the lemon zest and juice with the yoghurt
  7. Once browned remove the crumbed from the oven and serve with the yoghurt

Happy Cooking - Scott 

Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.