Rhubarb and pear crumble with Frangelico cream recipe

Ingredients

• 3/4 cup (100g) hazelnuts
• 3/4 cup (110g) flour
• 150 gram cold butter, diced
• 1/2 cup (110g) caster sugar
• 3 ripe beurre bone pears,peeled cored and cut into 2cm dice
• 5 rhubarb stalks, trimmed and cut into 2cm places
• cup (75g) brown sugar
• 1 teaspoon vanilla extract
• 300 millilitre double cream
• 1/2 cup (125ml) frangelico