- 6 pears, peeled, cored, cut into thin wedges
- 110g (3/4 cup) frozen blueberries
- 2 tablespoons caster sugar
- Vanilla custard or vanilla ice-cream, to serve
- 115g (3/4 cup) plain flour
- 100g chilled butter, chopped
- 110g (1/2 cup) raw sugar
- 35g (1/2 cup) shredded coconut
- 1 tablespoon finely grated orange rind
- Step 1Preheat oven to 180°C. Combine the pear, blueberries and sugar in a large bowl.
- Step 2To make the coconut crumble, place the flour in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Add the sugar, coconut and orange rind. Stir until well combined.
- Step 3Spoon the pear mixture into a 2.5L (10-cup) capacity ovenproof dish. Sprinkle over the crumble. Bake for 25-30 minutes or until crumble is golden and the pear is tender. Divide the crumble among serving bowls and serve with custard or ice-cream.
- High fibre
- Low sodium
Top crumble tips: Don’t overwork your crumble topping when mixing it together or it can become more like a biscuit dough – you want it to resemble coarse breadcrumbs.
Use canned or frozen fruit if your favourite fruit isn’t in season. Stone fruit, such as apricots, plums, peaches, nectarines and cherries, are perfect in crumbles.
Freeze basic crumble topping in a sealable plastic bag for up to four months. There’s no need to thaw – simply sprinkle over your fruit mixture and bake.
- Author: Michelle Southan
- Image credit: Mark O'Meara
- Publication: Australian Good Taste