3 Bosc or conference pears, peeled and cut into 1-inch chunks
2 tbsp soft light brown sugar
½ tsp ground cinnamon
zest of 1 orange
juice and zest of half of a lemon
2 tbsp butter
For the crumble topping:
¼ cup hazelnuts (alternatively, use walnuts)
4 tbsp cold butter, diced
¼ cup self-rising gluten free flour (or use regular self-rising flour)
1 tsp ground cinnamon
4 tbsp light brown sugar
Optional: ice cream or heavy whipping cream, for serving
Preheat the oven to 400 degrees. Grease a deep pie dish with butter and set aside.
Melt the 2 tablespoons butter in a small saucepan over medium-low heat. Mix together the rhubarb, pears, brown sugar, cinnamon, orange and lemon zest and lemon juice. Add the mixture to the saucepan with the butter and cook on low heat until the rhubarb is tender, about 10-12 minutes. Remove from heat and set aside.
Add the hazelnuts, butter, flour, cinnamon and brown sugar into the bowl of a food processor and pulse until clumps form.
Pour the rhubarb and pear mixture into the pie dish and spread the crumble topping over it. Bake for 30-40 minutes until the top is brown and the juices are bubbly. Serve with ice cream or heavy whipping cream.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2017/02/rhubarb-and-pear-crumble.html