Pear And Rhubarb Crumble With Vanilla Cream - cooking recipe

Ingredients

4 large pears, peeled, cored and thickly sliced
12 stalks rhubarb, trimmed and cut into 1-inch lengths
1/3 cup granulated sugar
1/4 cup flour
1 tsp ground cinnamon
8 tbsp (1 stick) butter, chopped
2/3 cup packed brown sugar
3/4 cup sliced almonds
1 1/4 cups heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

Preparation

Preheat the oven to 350\u00b0F. Toss pears, rhubarb and granulated sugar in a 2 1/2-quart shallow baking dish. Cover with foil.
Bake for 25-30 mins or until fruit is just tender. Remove fruit from oven. Stir well.
Sift flour and cinnamon into a medium bowl. Rub in butter to make crumbs. Stir in brown sugar and almonds. Sprinkle crumble mixture over hot fruit in dish.
Bake for 25-30 mins or until golden brown and bubbly. Remove from oven. Let stand on a wire rack for 5 mins.
Beat cream, powdered sugar and vanilla in a medium bowl with an electric mixer until soft peaks form. Serve crumble with cream.