PEAR RHUBARB CRISP

1. In a large mixing bowl, combine flour, chopped almonds, rolled oats, sugar, orange baking powder, and cinnamon.

2. Add the cold butter in small pieces and work into the flour with your fingertips until the mixture becomes crumbly. Now add the sliced almonds and a pinch of salt.

3. Preheat the oven to 200°C (gas: level 3-4 / fan: 180°C).

4. For the filling: place the chopped fruit in a large bowl, mix first with flour and toss in it, then with the sugar. Now add the freshly grated ginger and mix well.

5. Spread the fruit filling in a 34cm x 22cm glass or ceramic casserole dish.

6. Pour the batter evenly over the filling as a crumble. Bake for about 35 minutes until the dough is a deep golden brown. Check after 15 minutes that it is not getting too dark. If so, cover with aluminum foil. Leave the crisp to cool on a wire rack in the mold for 15 minutes. Serve warm or cold with ice cream or whipped cream.

Tip: If you don't like ginger, you can leave it out.