Pear and coconut crumble with double-thick cream

Method

• 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.