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Pear and coconut crumble with double-thick cream

  • 0:15 Prep
  • 0:35 Cook
  • 6 Servings


  • 5 beurre bosc pears
  • 1 lemon, halved
  • 125g pitted dates, chopped
  • 1/3 cup (75g) coconut sugar
  • 75g unsalted butter, melted, cooled slightly
  • 1/3 cup (50g) self-raising flour
  • 1 cup (100g) almond meal
  • 1/2 cup (70g) slivered almonds
  • 1 teaspoon ground cinnamon
  • 300ml double-thick cream


  • 22cm round baking dish


  • 1
    Preheat the oven to 200C.
  • 2
    Peel and core the pears, rubbing the flesh with half a lemon to prevent them from going brown. Cut into thin wedges, then place in a 22cm round baking dish. Add the dates, 1 tbs coconut sugar, juice from remaining lemon half and 2 tbs water, and toss well to coat. Cover with foil and bake for 15 minutes or until just tender.
  • 3
    Meanwhile, to make crumble, combine butter, flour, almond meal, almonds, cinnamon and remaining 1/4 cup (35g) coconut sugar in a bowl. Remove foil from baking dish and stir pears to coat in syrup. Sprinkle crumble over pear mixture, then return to oven and bake, uncovered, for a further 20 minutes or until crumble is dark golden and pears are tender.
  • 4
    Serve with double-thick cream.

Source: taste.com.au


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