Veronika Sophia Robinson
This pear and coconut crumble is comfort in a bowl.
This recipe comes from the novel, Bluey’s Café, and appears in the 2015 cookbook, The Mother’s Kitchen.
4-6 large, ripe pears
6 tbsp coconut oil (or margarine)
10 tbsp coconut sugar (or other unrefined sugar) or maple syrup
Juice of half a lemon
480ml coconut cream
For the Crumble:
45g solid coconut oil (or margarine, but coconut is better)
75g coconut sugar (or other unrefined sugar)
180g jumbo oats (use gluten-free if needed)
25g desiccated coconut
90g 80% dark chocolate, broken into pieces (ginger chocolate is especially good!)
Soya cream or vegan ice cream, to serve
This pear and coconut crumble is comfort in a bowl.
This recipe comes from the novel, Bluey’s Café, and appears in the 2015 cookbook, The Mother’s Kitchen.
1. Preheat the oven to 350F/180C. Peel the pears, cut in half, and remove the stalks and seeds. Drizzle with lemon juice to stop browning.
2. Melt coconut oil (or margarine) in a pan, and add the pear halves. Add the sugar, and allow to caramelise.
3. After about 15 minutes, add the coconut cream. Place the contents into a casserole dish. It will look like there’s too much liquid, but don’t worry, as it will be absorbed by the crumble.
4. Make the crumble: If you’d like to use flour in your crumble, use about 80g flour, and half the amount of oats. Rub the oil or margarine into the oats. Add the sugar and desiccated coconut. Add the pieces of chocolate and mix well. Place the mixture onto the top of the pears. Bake for 45 minutes.
5. Serve with soya cream or soya ice cream.
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