29/05/2026
Winter baking doesn't get more South African than this. 🍐🌿
Our Rooibos and Pear Baked Crumble takes two things we love deeply in this country — a good cup of rooibos and a cold evening that calls for something warm from the oven — and turns them into one of the most comforting desserts you'll make this season.
The pears are poached in brewed rooibos before they even go near the oven. The crumble topping is made with Eureka Mills Wholemeal Wheat Flour and rolled oats, giving it a hearty, nutty texture that holds up beautifully against the soft, spiced pears underneath. Serve warm with custard or ice cream.
Serves 6 | Prep: 25 min | Cook: 35-40 min
Filling:
2-3 ripe pears, peeled, cored and sliced into ½cm thick wedges
1 tbsp brown sugar
1 tsp ground cinnamon
1 tsp lemon juice
2 rooibos tea bags
200ml boiling water
Crumble Topping
100g Eureka Mills Wholemeal Wheat Flour
50g rolled oats
75g brown sugar
75g cold butter, cubed
½ tsp ground cinnamon
Custard or ice cream for serving
Method:
1. Preheat your oven to 180°C and lightly grease a 20cm baking dish.
Steep the rooibos tea bags in 200ml boiling water for 5 minutes, then remove the bags.
2. Place the sliced pears in a saucepan with the rooibos tea, brown sugar, cinnamon and lemon juice. Poach gently over medium heat for 5-7 minutes, stirring occasionally, until the pears are slightly softened but still hold their shape. Remove from heat and allow to cool slightly.
3. Make the crumble topping by combining the wholemeal flour, oats, brown sugar and cinnamon in a bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse crumbs.
4. Place the rooibos poached pears into the prepared baking dish and sprinkle the crumble topping evenly over them.
5. Bake at 180°C for 35-40 minutes, or until the topping is golden brown and the pears are tender.
6. Serve warm with custard or ice cream.
Download our free Weekend Winners recipe book for more winter recipes at eurekamills.co.za 🔗
