Helen Goh's Rhubarb, Pear, and Hazelnut Crumble with Browned Butter
A bright and fruity pudding is elevated with a toasted, pebbly crumb topping, offering a delightful twist on a classic dessert. Rhubarb brings its signature late-winter vibrancy to this beloved dish, while ripe, buttery pears add a gentle creaminess that softens the tart edges. Instead of the traditional rubbing-in technique, the crumble is crafted by pouring warm browned butter directly into the dry ingredients. This method creates a uniquely textured topping with a deeper, toasted flavor that enhances the overall experience.
Recipe Details and Ingredients
Preparation time is 15 minutes, with a cooking duration of 1 hour and 15 minutes, plus additional cooling. This recipe serves 6 to 8 people, making it ideal for gatherings or family meals. The filling combines 80g of caster sugar with the finely grated zest of one orange, rubbed together until fragrant and tinged with color. To this, add 1½ tablespoons of tapioca flour or cornflour, 500g of trimmed rhubarb cut into 2cm pieces, two large, ripe pears peeled, cored, and similarly chopped, 1 tablespoon of orange juice, and 1 teaspoon of vanilla bean paste. Toss gently to combine before transferring to a baking dish.
Crumble Topping Preparation
For the crumble topping, begin by browning 130g of unsalted butter in a small saucepan over medium heat. Swirl the pan occasionally until the butter melts completely and continues cooking until it turns golden and emits a nutty aroma. The process involves initial spluttering and hissing, which subsides as the foam settles. Once dark brown specks form at the bottom, remove from heat and stir in 1 teaspoon of lightly crushed fennel seeds if using, allowing them to bloom for a few minutes to impart a subtle aromatic lift.
In a medium bowl, mix 130g of plain flour, 80g of light brown sugar, 70g of rolled oats, 70g of toasted blanched hazelnuts roughly chopped, and ¼ teaspoon of fine sea salt. Pour the warm browned butter, including the flavorful brown sediments, over the dry ingredients. Stir until irregular clumps form, aiming for a mixture of both rubble and fine crumbs. Refrigerate this crumble mix briefly while preparing the baking dish.
Baking and Serving Instructions
Preheat the oven to 180C (160C fan) or 350F/gas 4. Lightly grease an oval ovenproof dish, approximately 28cm by 16cm, with an extra 10g of softened butter. Spread the fruit filling evenly in the dish, then scatter the chilled crumble mix on top. Bake for 45 to 50 minutes, until the fruit juices bubble around the edges and the topping turns a golden brown. Allow the crumble to stand for at least 15 minutes before serving. Pair it with pouring cream, vanilla ice-cream, or thick yoghurt for a complete dessert experience.
This recipe showcases how simple techniques like browning butter can transform a traditional crumble into something extraordinary, with the optional fennel seeds adding an elegant touch. It's a perfect choice for those seeking a comforting yet sophisticated sweet dish that highlights seasonal fruits and nuts.
