The Dinner Planner


Pear and coconut crumble

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Prep Time 15 minutes
Cook Time 35 minutes
Servings 6


  • 5 pears
  • 1 lemon -halved
  • 125 grams pitted dates
  • cup brown sugar
  • 75 grams unsalted butter - melted, cooled slightly
  • cup self-raising flour
  • 1 cup almond meal
  • ½ cup slivered almonds
  • cup desiccated coconut
  • 1 tsp ground cinnamon
  • 300 ml double-thick cream


  • Preheat the oven to 200C.
  • 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.
  • Meanwhile, to make crumble, combine butter, flour, almond meal, almonds, coconut. cinnamon and remaining 1/4 cup (35g) 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.
  • Serve with double-thick cream.

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