Pear, blueberry & coconut crumble

Name: Pear, blueberry & coconut crumble
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 6 pears, peeled, cored, cut into thin wedges; 110g (3/4 cup) frozen blueberries; 2 tbsp 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 tbsp finely grated orange rind

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Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 8

Cost: $2.00 /serving

Author : Michelle Southan

bake autumn winter

Ingredients

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6 pears, peeled, cored, cut into thin wedges110 grams (3/4 cup) frozen blueberries2 tbsp caster sugarVanilla custard or vanilla ice-cream, to serve115 grams (3/4 cup) plain flour100 grams chilled butter, chopped110 grams (1/2 cup) raw sugar35 grams (1/2 cup) shredded coconut1 tbsp finely grated orange rind

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Instructions

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Step 1

Preheat oven to 180°C. Combine the pear, blueberries and sugar in a large bowl.

Step 2

To 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 3

Spoon 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.