Apricot & almond crumble
A fresh spin on the traditional pudding, this nutty, fruity crumble is great for a dinner party or Sunday lunch
Caramelised pear, rum & coconut crumble
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 2 lemonsjuiced
- 1 tbsp cornflour
- 6 ripe pearspeeled, halved and cored
- 100g light brown soft sugar
- 3 tbsp spiced rum
- 30g unsalted butter
For the topping
- 120g plain flour
- 80g cold unsalted buttercut into cubes
- 40g light brown soft sugar
- 30g desiccated coconut
- 40g shaved coconut
- 40g almondsroughly chopped
- ½ tsp ground cinnamon
- clotted creamto serve
Nutrition: Per serving
- kcal501
- fat25g
- saturates15g
- carbs57g
- sugars39g
- fibre7ghigh
- protein5g
- salt0.5g
Method
step 1
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.
step 2
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.
