Apart from chocolate cakes, I'm pretty sure Paul is also obsessed with crumbles. I get it though, the warm spiced fruits underneath crunchy and crispy oats is perfect to end any meal. I wanted to make this crumble as healthy as possible without losing the best elements of the crumble. I also really wanted to use the pears in my fridge and the canned rhubarb that I've just recently purchased. In the end, I adapted Amy's (from Amy's Healthy Baking) Ultimate Healthy Apple Crumble into this delicious pear, rhubarb and raspberry crumble.
I am glad to say there is no refined-sugar here. Ripe pears are usually already really sweet anyway, so I don't see the need to add more sugar to the fruits. Raspberries are option but I added the raspberries as I really hoped the canned rhubarb still had its pretty pink colour but alas, it looked like mushy celery sticks. Oh well, nothing raspberries or other colourful berries can't fix! One serving comes to around 256 calories, so it's definitely guilt-free 😍Enjoy!!
Serves: 4 or 5
Difficulty: Level 2
Health factor: ⭐⭐️⭐️⭐️⭐️
100g rolled oats
50gr plain flour
13gr ground cinnamon
30ml maple syrup
35gr unsalted butter, melted
300gr pears chopped into bite-sized chunks (by the way this is the peeled, cored and seeded weight)
350gr rhubarb (I used canned from Sainsbury's but you could use fresh rhubarb)
16gr cornstarch / cornflour
13gr ground cinnamon
Dash of ground nutmeg
Handful of raspberries or strawberries if desired
Prepare your topping. Tip oats, flour and cinnamon to a big bowl. Whisk and mix in the maple syrup and melted butter. Ensure the clumps are desired size. Set aside.
Turn on your oven to 170 degrees celsius.
In a separate bowl, tip in the pear, rhubarb, cornstarch and spices. Mix until incorporated.
Move fruits to prepared tin. Add one layer and scatter raspberries. Add the rest of the fruit mixture and using your spatula, press the fruits down slightly. This is to ensure a packed fruity filling underneath the crumble.
Now that the fruit is all packed and sitting nicely in your tin, scatter the oat topping evenly.
Pop into the oven, middle rack for around 25-30 mins until the top is golden and you can see the fruit filling bubbling on the sides of your tin.
Take it out of the oven and let it cool for 2-3 minutes before serving.
Hot tip: this crumble is already delicious on its own but feel free to serve with your favourite ice cream or custard 🤪
Counting calories: divide the crumble by 5 servings and each serving comes down to 256 calories!