Pear & Rhubarb Crumble

This Pear & Rhubarb Crumble is one of my all-time favourite recipes. Sweet caramelised pears, combined with sharp tangy rhubarb, finished with a buttery, crispy crumble topping – you just can’t go wrong with it.

If you ask me, crumble is the ultimate cosy dessert, from my Apple & Blueberry Crumble (adapted from my mum’s famous recipe) to my Peach & Nectarine Crumble which is lovely in the summertime – not forgetting these Apple Crumble Muffins, which always hit the spot!

This Pear & Rhubarb Crumble is best served hot out of the oven with a scoop of vanilla ice-cream – it will melt in your mouth!

I love having this crumble as leftovers for breakfast with a dollop of yoghurt – I think it tastes even better the next day!

A note on the ratio: Feel free to adapt the recipe, doubling or halving the proportions based on how much you want to make, but remember one thing: my mum always taught me that the ratio in weight of 6:3:2 for the flour/oats to fat (butter) to sugar, meaning the oats and flour should weigh twice the amount of the butter, and three times the amount of sugar!

If you like this Pear & Rhubarb Crumble, I think you’ll LOVE my Ultimate Banana BreadHazelnut Butter Chocolate Cereal Bars and Peanut Butter Protein Squares!

Let me know if you make these by tagging me in a photo on Instagram @elibrechernutrition.


Pear & Rhubarb Crumble Recipe (Vegan, Gluten-Free, Nut-Free)


  • 300g rolled oats
  • 200g (gluten-free) flour
  • 5 large stalks of rhubarb apples, chopped into finger-length chunks
  • 4 pears, chopped into bite-sized pieces
  • 170g sugar (can replace all of sub half with coconut sugar)
  • 250g (dairy-free) butter
  • 1/4 cup water
  • 2 drops vanilla extract
  • 1 tbsp cinnamon


  1. Place the chopped pear and rhubarb into large boiling pan. Pour over water, cinnamon and vanilla. Stir well and cook on a high heat for one minute. Then put the lid on the pan and turn the heat down to low for 30 minutes, stirring every 10 minutes.
  2. Meanwhile, use your hands to knead together the oats, flour, sugar and butter until fully combined.
  3. Pre-heat the oven to 160 C.
  4. Place the cooked fruit on the bottom of the oven-proof dish, then spread the oat mixture over the fruit and gently pat down with the back of a wooden spoon. Use your finger to create a small thumb-sized well in the middle of the crumble so the fruit is exposed (helps to cook thoroughly).
  5. Place in the oven for 55 minutes. Remove from the oven and serve hot.


📸 If you make this recipe, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your creations!

For more dessert recipes, check these recipes out:


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