crumble pear recipes rhubarb Jul 01, 2020

There’s something so great about a crumble recipe because when you balance the nutrients and use wholefood ingredients it no longer serves as just a dessert but can also be breakfast and snacks too! Both pears and rhubarb are in season at the moment so grab these beauties from your farmers market and whip up this warming goodness!

Serves 6-8


1 tablespoon butter

4 Bosc pears, roughly chopped into cubes

1 bunch rhubarb, roughly chopped

2 tablespoons raw sugar

1 teaspoon ground cinnamon

Pinch of ground cloves

Pinch of ground nutmeg

1 teaspoon vanilla extract

2 tablespoons of water/orange juice


½ cup oats

½ cup desiccated coconut

½ cup almond meal

1/2 cup roughly chopped walnuts and almonds

1 teaspoon cinnamon

2 heaped tablespoons melted butter/coconut oil

1 tablespoons maple syrup

To serve: yoghurt/kefir/cream


Preheat the oven to 180⁰C. For the pear and rhubarb mixture, add the butter, pear, rhubarb, sugar, cinnamon, cloves, nutmeg, vanilla and water to a fry pan and cook on low for 10 minutes.

Meanwhile to make the crumb mixture place all of the dry ingredients in a bowl and mix well. Add the melted butter and maple syrup and combine well. Pour the pear and rhubarb mixture into a baking dish (or individual ramekins), top with the crumb mixture and bake in the oven for 20-30 minutes (if the crumb is browning too much just cover with foil). Serve with a dollop of yoghurt, kefir or cream.     

After more Delicious Desserts?


About Steph




Corporate Nutrition

Recipe Development

Partner with Steph




21 Day Detox

12 Day Cleanse

12 Day Nourish




Subscribe to emails

Sign up to have body good food delivered straight to your inbox!

We respect your privacy.

Disclaimer: The information provided on this website is for informational purposes only and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek advice from a qualified healthcare professional before making any changes to your diet. The information on this website (including external links) may not be complete or accurate depending on when it was published, and is subject to change. This website and its contents are protected by intellectual property laws and cannot be copied, distributed, or reproduced without the owners permission.

I respectfully acknowledge the Bunurong Peoples’ of the Kulin Nation as the Traditional Custodians and Owners of the land on which I live and work. I pay my respects to their Elders, past, present, and emerging, and recognize the continuing connection and rich contributions of Aboriginal and Torres Strait Islander peoples to this country.