Fruity rhubarb crumble

    55 min

    This dessert has the perfect combination of flavours and textures. Peaches, pears, rhubarb, raisins and papaya are baked together under a crumble mixture. Serve with whipped cream or ice cream.

    12 people made this

    Serves: 8 

    • 6 fresh peaches, pitted and chopped
    • 2 pears, peeled, cored and chopped
    • 4 sticks rhubarb, cut into 1.25cm pieces
    • 2 tablespoons raisins
    • 1 large papaya, peeled, seeded and cubed
    • 2 tablespoons scone baking mix
    • 4 tablespoons light brown soft sugar
    • 15g margarine, softened

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 190 C / Gas. Grease a 23x33cm or similar sized baking dish.
    2. Arrange the peaches, pears, rhubarb, raisins and papaya in the prepared dish.
    3. In a medium bowl, combine the scone mix, light brown soft sugar and margarine. Stir until mixture has a crumbly texture. Sprinkle evenly over fruit.
    4. Bake in the preheated oven until top is golden brown, 35 to 45 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (6)


    This was good - I just used fresh fruit I had frozen from the summer - peaches, cherries, blackberries, rhubarb, and blueberries. Doubled the topping for a 9 x 13 pan as it would have been skimpy for that size pan, especially with tart rhubarb included. I used it as a side dish for brunch; guests thought it would also be great over vanilla ice cream!  -  23 Sep 2007  (Review from Allrecipes US | Canada)


    I made a very nice flavorful cobbler using these ingredients. Thank you for the recipe!  -  18 Apr 2011  (Review from Allrecipes US | Canada)


    I changed this so much, but the basic idea is still there. Skip the butter and biscuit mix, and instead Get a can of buttermilk biscuit dough and snip it into little pieces. Roll the pieces in the brown sugar. I used the same fruit mix but I didn't peel the pears, skipped the rhubarb, and skipped the raisons. I also added about 1/2 tbl of cin and a splash of vanilla extract.  -  16 Aug 2012  (Review from Allrecipes US | Canada)