Crumble With Coconut Flour Food

CARAMELISED PEAR, RUM & COCONUT CRUMBLE

Caramelised pear, rum & coconut crumble image

Try this grown-up take on a crumble. Pears stand up well to a nutty crumble topping, while the rum cuts through the sweetness. Enjoy with clotted cream

Provided by Esther Clark

Categories Dessert

Time 50m

Number Of Ingredients 14

Ingredients

2 lemons, juiced
1 tbsp cornflour
6 ripe pears, peeled, halved and cored
100g light brown soft sugar
3 tbsp spiced rum
30g unsalted butter
120g plain flour
80g cold unsalted butter, cut into cubes
40g light brown soft sugar
30g desiccated coconut
40g shaved coconut
40g almonds, roughly chopped
½ tsp ground cinnamon
clotted cream, to serve

Steps:

Heat the oven to 200C/180C fan/gas 6. Mix the lemon juice and cornflour together in a small bowl. Tip this into a medium ovenproof dish with the pears, sugar and rum. Dot over the butter and bake for 20-25 mins until the pears are soft, tossing halfway through.
For the topping, rub the flour and butter together in a bowl between your fingertips until the mixture is a coarse breadcrumb-like texture. Stir through the sugar, both types of coconut, the almonds, cinnamon and ½ tsp sea salt flakes. Spread the mixture over a baking tray and bake for 10-15 mins until golden and crunchy. Sprinkle the topping over the pears, then bake for another 10-15 mins. Leave to cool slightly, then serve warm in bowls with clotted cream.

Nutrition Facts : Calories 501 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 39 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

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