Rhubarb, apple and pear nutty crumble

This was the pudding for our Proper roast Sunday dinner.

All the fruit is bang in season - and you can make it with gluten free flour and olive oil (or other plant based) spread to make it gluten free and vegan.  Obviously omit nuts if anyone has a nut allergy.

This is a three stage process - I have indicated in the roast dinner recipe how you can fit the prep in to make your dinner arrive on time.




Rhubarb
Apples
Pear
Brown sugar
Orange juice
Flour
Butter (or plant based spread)
Oats
Brown sugar
Nuts - chopped hazelnuts, pistachios and walnuts
Cinnamon

1.  Wash and chop fruit, taking the cores out of the apples and pears.  Place into an oven dish and sprinkle with brown sugar (to taste, but I think it needs some as the rhubarb can be quite tart).  Squeeze on orange juice (or pour from a carton).  Bake for about 15-20 minutes until fruit is slightly yielding.  Remove from the oven, stir and allow to cool.
2.  Rub together flour and fat until it resembles bread crumbs.  Add oats, brown sugar, a teaspoon of cinnamon and nuts.  Stir together.
3.  Top the fruit with the crumble mixture, bake for about 30 minutes.
4.  Serve, scoff - some people might want cream, custard or icecream … or a combination.