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Amaretto, pear and hazelnut crumble

by Sarah Randell

Serves: 6

The perfect pud after Sunday lunch. Serve with whipped cream.


  • 4 firm but ripe pears
  • 400g rhubarb
  • 2 tbsp caster sugar
  • 2 tbsp amaretto
  • 125g plain flour
  • 125g demerara sugar
  • 75g amaretto biscuits, crumbled
  • 1 x 100g pack hazelnuts (blanched or skin on), roughly chopped
  • 150g butter, melted


  1. Preheat the oven to 180°C, fan 160°C, gas 4. Peel, core and slice the pears. Trim and chop the rhubarb. Toss the pears and rhubarb in a bowl with the sugar, amaretto and 3 tablespoons water. Tip into a 1.5 litre ovenproof baking dish.
  2. For the crumble, mix the flour, sugar, crumbled biscuits and chopped hazelnuts together in a bowl.
  3. Add the melted butter to the dry ingredients and stir together to combine. Scatter over the fruit and bake for 40-45 minutes. Serve with whipped cream.

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