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  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.


Preparation 30 minutes (plus baking and cooling time)

Baking time 35 mins


  • 80 grams of flour

  • 100g almonds, chopped

  • 50g pithy whole grain oat flakes

  • 130g sugar

  • 1 packet of Orange Bake

  • ½ tsp cinnamon

  • 220g iced unsalted butter, cut into small pieces

  • 100g almonds, sliced

  • 1 pinch of salt


  • 750g fresh rhubarb, trimmed, cut into 2cm pieces

  • 750g fresh pears, peeled, cored and roughly chopped

  • 45g flour

  • 135g sugar

  • 1 tsp grated fresh ginger

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