Cheesy leek & potato pie
This pie is made like an extra-large pasty, so you don't need a special dish or ring
Rhubarb & pear crumble
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 3 ripe pears
- 600g rhubarb
- 100g golden caster sugar
- finely grated zest and juice of 1 orange
For the topping
- 200g wholemeal flour
- 200g cold butterdiced
- 140g soft, light brown sugar
- 50g mueslior porridge oats
- 25g Grape-Nuts or Clusters breakfast cereal
Nutrition: per serving
- kcal591
- fat29g
- saturates18g
- carbs81g
- sugars54g
- fibre7g
- protein7g
- salt0.69glow
Method
step 1
Heat oven to 200C/fan 180C/gas 6. For the topping, tip all the ingredients together and rub with your fingers until you have a rough pastry, then set aside in the fridge.
step 2
Peel the pears and chop into large chunks, then chop the rhubarb into finger-length batons. Tip into a large ovenproof dish and toss with the sugar and orange zest and juice. Crumble over the topping and bake for 40 mins until golden and bubbling at the sides. Leave to cool for 5 mins before spooning into bowls and serving with custard or ice cream.
