Rhubarb, Raspberry and Pear Crumble

Ingredients

Filling

1. 2 cups diced pears [about 2 medium pears]

2. 1 & 1/2 cups raspberries

3. 1 & 1/2 cups diced rhubarb [about 3-4 stalks depending on size]

4. 2 & 1/2 tablespoons cornstarch

5. 3 teaspoons grated fresh ginger

6. Juice of 1/4 orange

7. 3 tablespoons brown sugar

8. Pinch of salt

Topping

1. 1 & 1/3 cups all purpose flour

2. 2/3 cups oats

3. 10 tablespoons unsalted butter, melted

4. 6 tablespoons brown sugar

5. Zest of 1/4 orange

6. Pinch of salt

Prep time: 20 minutes

Cook time: 40 minutes

Total time: 1 hour

Servings: 7-9 servings

Steps

1. Wash & dry all produce. Dice pear & rhubarb into cubes. Make sure to remove leaves from rhubarb prior to dicing - the leaves are poisonous.

2. Preheat oven to 375 [F] degrees.

3. Melt butter.

4. In a bowl, mix together all ingredients for your topping. Use a fork to break up any large clumps of topping - you want it crumbly. Set in fridge while you make the filling.

5. In a 9 square-inch baking dish, combine fruit filling ingredients together. Make sure to softly mix the fruit together as the raspberries are delicate & can break easily. Let sit for about 10 minutes.

6. Using your hands, cover the fruit with a thick layer of the crumble topping. Make sure to use all of the topping & that not fruit is left uncovered.

7. Bake for 40 minutes or until the topping is golden brown & the fruit is bubbling to the surface.

8. Let cool & serve with your choice of ice cream.