This actually comes from my novel, Bluey’s Café, and will appear in my cookbook, The Mother’s Kitchen, in early 2015.
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.
Melt coconut oil (or margarine) in a pan, and add the pear halves. Add the sugar, and allow to caramelise.
After about fifteen 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.
Make the crumble: I prefer not to use flour in my crumble as I’m gluten free, but if you’d like it, 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.
Serve with soya cream or soya ice cream.