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Caramelised pear, rum & coconut crumble in two bowls

Caramelised pear, rum & coconut crumble

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

Nutrition: Per serving
high infibre7g


  • 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

For the topping

  • 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


  • 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.

Recipe from Good Food magazine, October 2021

Goes well with


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