Pear, Strawberry & Rhubarb Crumble

Prep Time: 15m | Cook Time: 35m | Servings: 6

Ingredients

Filling

• 3 pears, peeled and chopped
• 2 cups frozen strawberries
• 2 stalks green rhubarb, skinny (chopped)
• 2 tbsp all purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• lemon zest, optional

Crumble Topping

• 120g brown sugar
• 30g caster sugar
• 180g all purpose flour
• 1 tsp cinnamon
• 100g vegan butter, melted
• toasted sesame seeds, optional
• mini marshmallows, optional

Instructions

In a small bowl, mix together brown sugar, caster sugar, all-purpose flour, and cinnamon. Slowly drizzle in melted butter in three parts, mixing with a fork between each addition to form small and large crumbles. The mixture should hold when squeezed but still be crumbly. Stir in sesame seeds if using. Set aside.

In a medium baking dish, add chopped pears, strawberries, and rhubarb. Sprinkle over the flour, sugar, salt, cinnamon, and lemon zest. Mix roughly to coat the fruit.

Top the fruit with the crumble mixture and scatter a few mini marshmallows over the top. Bake at 180ºC for 30-40 minutes until the marshmallows are golden and toasted.

Let the crumble cool for 15 minutes before serving. This allows the topping to firm up and get extra crispy.