Rhubarb and pear crumble with Frangelico cream recipe
Rhubarb and pear crumble topped with Frangelico cream. Easy, delicious, and perfect for dessert! [155 characters]
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Cooking tools:
- Food processor
- Ramekin
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Measuring cup
Ingredients
- 3/4 cup (100g) hazelnuts
- 3/4 cup (110g) flour
- 150 grams 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 millilitres double cream
- 1/2 cup (125ml) frangelico
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