Name: Caramelised pear, rum & coconut crumble
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 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; 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

Caramelised pear, rum & coconut crumble in two bowls

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

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.