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Photo of Rhubarb, pear and raspberry crumble by WW

Rhubarb, pear and raspberry crumble

Total Time
45 min
15 min
30 min



2 medium, peeled, cored, and cut into thin wedges (400g)


300 g, cut into 4cm lengths

Caster sugar

2 tbs

Cinnamon quill

1 whole

Frozen raspberries

1 cup(s), (150g)

Plain flour

¼ cup(s), (35g)

Almond meal

¼ cup(s), (30g)

Reduced fat oil spread

1½ tbs

Flaked almonds

¼ cup(s), (20g)

Brown sugar

2 tbs

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray a 1L (4-cup) capacity, 26cm x 16cm ovenproof baking dish with oil.
  2. Place the pear, rhubarb, sugar, cinnamon stick and 2 tablespoons water in a saucepan and heat over medium-high heat. Cook, stirring occasionally, for 10 minutes, or until the pear and rhubarb are just tender. Remove from heat. Stir through the raspberries and discard the cinnamon stick.
  3. Meanwhile, place the flour and almond meal in a bowl. Use your fingertips to rub in the spread until well combined and crumbs form. Add the almonds and sugar and combine.
  4. Spoon the fruit into the prepared dish and sprinkle the crumble mixture over the fruit. Bake for 20 minutes or until golden. Set aside for 5 minutes to cool before serving.