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    Home - Fruit

    Published: Apr 27, 2014 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Rhubarb Pear Almond Crisp

    Jump to Recipe

    This rhubarb pear almond crisp is both simple and fast to make! A crowd-pleaser for picnics or other get-togethers that blends sweet and tart flavors together beautifully.

    rhubarb pear almond crumble

    My first experience making a crisp was in college, and it was unsuccessful to say the least. My flatmate and I threw in fruit sans sugar, with only crumbled graham crackers on top. It turned into a horrible dry mess we vowed to forget. Since then, I've learned my lesson to not turn up the oven to nearly 500 degrees F and to keep my crisps moist!

    rhubarb pear almond crumble

    Rhubarb season is my favorite, and it's bright flavor epitomizes Spring. I love the sweet/tart flavor combination that pretty much goes with everything. I hate that rhubarb season ends so soon! Rhubarb should be a year-round vegetable. By the way, did you know rhubarb was a vegetable?

    rhubarb pear almond crumble

    This rhubarb pear almond crisp is going to be your favorite way to celebrate rhubarb season. This sweet, tart, crunchy dessert is as simple as it is delicious. The pears, rhubarb, cinnamon, and almond flavors mesh perfectly. So. Freaking.  It is light which is perfect for those warm Spring nights when you want to sit outside and watch as the sun goes down later and later in the day. Oh yes, bring on the 7 pm Spring sunsets.

    rhubarb pear almond crumble

    If you want to eat this rhubarb pear almond crisp right out of the cast iron skillet, I won't tell. In fact, I highly encourage it. So go on, grab a fork and have at it!

    rhubarb pear almond crumbleDon't have time to make this yummy crisp now? Pin it for later!

    Recipe Card

    rhubarb pear almond crumble

    Rhubarb Pear Almond Crisp

    Amanda Powell
    A simple recipe for rhubarb pear almond crisp. This sweet and tart dessert is light, crunchy, and highly addictive.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Total Time 55 minutes mins
    Course Dessert
    Cuisine American
    Servings 1 crisp
    Calories 600 kcal
    Prevent your screen from going dark

    Ingredients
      

    Filling

    • 2 extra large Red Bartlett Pears sliced
    • 4 stalks fresh rhubarb chopped to ½" pieces
    • 1 teaspoon vanilla extract
    • ½ cup 100 g brown sugar, lightly packed
    • ½ cup 57 g whole wheat flour
    • zest of one lemon
    • pinch of sea salt

    Almond Crisp

    • ½ cup 55 g chopped almonds
    • ½ cup 58 g old fashioned oats
    • ¼ cup 28 g whole wheat flour
    • ¼ cup 50 g packed brown sugar
    • ¼ teaspoon sea salt
    • ⅛ teaspoon nutmeg
    • ¼ teaspoon cinnamon
    • ⅛ teaspoon almond extract
    • 3 ½ tablespoons chilled unsalted butter cubed

    Instructions
     

    • Preheat the oven to 350 degrees F.
    • Lightly toast the almonds in the oven for about 10 minutes. Set aside.
    • Mix the pears and rhubarb together in a cast iron skillet. Add the vanilla extract.
    • In a small bowl, combine the brown sugar, flour, lemon zest, and sea salt. Add the pear mixture.
    • Mix all the ingredients for the almond crisp except for the butter in a bowl. Use your hands or a pastry cutter to cut the butter into the oat mixture.
    • Place the crisp over the filling and bake in the oven for about 40 - 50 minutes, or until the filling is bubbling and the pears are tender.

    Nutrition

    Serving: 1/4 crispCalories: 600kcalCarbohydrates: 105gProtein: 9gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 11gCholesterol: 27mgSodium: 265mgFiber: 8gSugar: 73g
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. canny says

      May 07, 2023 at 8:43 am

      This is a good start for a recipe! I am using it as a suggestion for ingredients I have. I think it’s worth revising: give the size of the skillet or pan. Should we put the fruit in the skillet first and then put it into the sweetener mixture? Or should it read to add that mixture to the fruit? That’s what I am going to do. Respectfully submitted 🙂3 stars

      Reply
    2. Karen D. says

      June 21, 2021 at 11:00 pm

      I just popped mine into the oven. Since you didn’t mention what size iron skillet to use, and it seemed like a good amount of filling, it’s in my largest skillet. However, when I started adding the topping, it didn’t cover completely. I read the comments afterwards and see you recommended only a 8” or 9” baking pan, which would have had me use my smaller skillet. Well, we will see how it goes.

      Reply
    3. Anna says

      November 24, 2020 at 12:13 pm

      It would be great if you could add weights for the rhubarb and pears. Sizes of stalks, etc are so variable.

      Reply
    4. Kari McGee says

      October 21, 2020 at 10:38 pm

      OMG. This is the BEST crisp I have ever made or eaten. A friend let me help myself to her final Fall crop of rhubarb, and pears are in season so it's a win win for this recipe. I find that a well established rhubarb plant gives 2-3 crops each year (in Oregon at least) so this will be my spring/fall crisp recipe. Truly amazing and elegant flavors. This was not a soupy crisp - everything was tender and moist but all the liquid had absorbed or evaporated. I used Bosc pears. The perfect thing on a cool fall night. YUMMY. Now excuse me while I go get 2nds...

      Reply
      • Amanda Powell says

        October 21, 2020 at 10:45 pm

        Oh i am so glad you enjoyed it! It’s one of my favorites as well. It makes a great seasonal transition crisp. My rhubarb would always yield a few good crops each year, too, so this was one thing I’d use it in a lot!

        Reply
    5. Claudia Prozinski says

      August 15, 2020 at 9:58 am

      I don't have a cast iron skillet. What size pan would this fit and should I use glass or metal pan?

      Reply
      • Amanda Powell says

        August 15, 2020 at 5:51 pm

        I would recommend an 8x8 or 9x9 baking pan or an 8 or 9 inch cake pan. Metal would work best, but if you use glass, you will need to lengthen the bake time!

        Reply
    6. T. Remley says

      May 14, 2016 at 9:45 pm

      Looks Good! I Just popped it in the oven.

      Reply
    7. Alexa says

      April 28, 2014 at 11:02 am

      That looks amazing! I love rhubarb. Pinned it... added it to my "will try one day!"

      Reply
      • Amanda says

        April 28, 2014 at 11:35 am

        Thanks! Please let me know if you try it!

        Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a cookbook author, food science nerd, world traveler (sometimes) with a major weakness for cookies and cheese.

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