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Gluten-Free Pear and Rhubarb Hot Cross Bun Crumble

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  • Gluten free

After a simple yet impressive Easter dessert? Make this Pear and Rhubarb Hot Cross Bun Crumble. Both crunchy and creamy, it’s the ultimate tastebud sensation.

  • Serves4
  • Cook time35 minutes
  • Prep time15 minutes


  • 4 large ripe firm pears, peeled, cored, coarsely chopped
  • 2 tbs caster sugar
  • 1 tbs orange juice
  • 1 bunch rhubarb, trimmed, cut into 2cm lengths
  • 3 Coles Gluten Free Hot Cross Buns, finely chopped
  • 40g butter, melted
  • 2 tbs demerara sugar
  • ⅓ cup (25g) flaked almonds
  • Thickened cream, to serve
  • Gluten-free vanilla ice cream, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Grease a 5-cup (1.25L) capacity ovenproof dish.
  2. Step 2

    the pear in a large, deep frying pan and sprinkle with caster sugar. Drizzle with the orange juice. Cover and bring to a simmer over medium-low heat. Cook for 3 mins or until the pear is tender but still holds its shape.
  3. Step 3

    the rhubarb and gently stir to combine. Cook, stirring occasionally, for 5 mins or until just tender. Drain the rhubarb mixture and cool slightly. Spoon into the prepared dish.
  4. Step 4

    the hot cross bun, butter, demerara sugar and almond in a bowl. Toss to combine. Sprinkle over the rhubarb mixture in the dish. Bake for 20-25 mins or until golden brown. Serve with the cream and ice cream.