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Pear and coconut crumble with double-thick cream
Pear and coconut crumble with double-thick cream
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Indulge in a decadent pear and almond crumble, topped with double-thick cream. A cozy winter treat.
Ingredients:
  • 5 beurre bosc pears
  • 1 lemon, halved
  • 125g pitted dates, chopped
  • 75g coconut sugar
  • 75g unsalted butter, melted, cooled slightly
  • 50g self-raising flour
  • 100g almond meal
  • 70g almond
  • 2.50 gm ground cinnamon
  • 300ml double-thick cream
Instructions:
  • Preheat your oven to 200C.
  • Peel and core the pears, gently rubbing them with lemon to keep them fresh. Slice into thin wedges and arrange them in a 22cm round baking dish. Combine with dates, 1 tablespoon coconut sugar, juice from the rest of the lemon, and 2 tablespoons water. Toss until evenly coated. Cover with foil and bake for 15 minutes until pears are tender.
  • In a bowl, mix together butter, flour, almond meal, almonds, cinnamon, and remaining 1/4 cup (35g) coconut sugar to make the crumble. Remove foil from baking dish, stir pears in syrup, sprinkle the crumble over the pears, and bake uncovered for another 20 minutes or until crumble is dark golden and pears are tender.
  • Top with luxurious double-thick cream before serving.

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