Pear Coconut Crumble

Ingredients

Makes one 6-inch diameter crumble

For the crumble

  • 25g all-purpose flour
  • 25g jumbo oats
  • 60g demerara sugar
  • 25g ground almond (almond flour)
  • 25g desiccated coconut
  • ½ tsp ground cardamon
  • 50g butter, soften slightly
  • ¼ tsp salt
  • 25g sunflower seeds

For filling

  • 6 large conference pears, peeled, cored and cut into 6-8 wedges
  • 15g butter
  • 10g coconut oil
  • 1 tsp cinnamon powder
  • ½ vanilla pod, split and scraped, reserve the pod
  • 10g desiccated coconut
  • 25g light brown sugar
  • 55ml rum
  • 1 lime, juice and zest

To finish

  • 1 Tbsp coconut flakes, toasted

Method

For the crumble

  1. In a large bowl, rub together with your fingertips the flour, oats, demerara sugar, almond flour, coconut, cardamon, butter, salt and sunflower seeds. Mix until resembles coarse meal and crumble texture, and then spread the crumble out on a sheet tray lined with parchment paper. Place in the fridge.

For the Filling

  1. In a large heavy bottomed pan, set over medium low heat, tip in the butter, coconut oil and heat until butter is melted. Add the pears, sauté for 1-2 minute, then add cinnamon, vanilla seeds, vanilla pod, coconut, and sugar. Cook, stirring often, until fruit is just slightly cooked, about 3-4 minutes. Add the rum and lime zest and juice cook 1-2 more minute.

To Assemble

  1. Remove from heat and place into four heat proof ramekins measuring 3½ inch in diameter, or one large baking dish measuring 5-6 inches in diameter. Top with the crumble evenly scattering it across the top of the fruit.
  2. Bake in the oven 170C / 340F for 20-25 minutes, until crumble is set and golden brown.
  3. Top with coconut chips and serve with vanilla ice cream or crème fraiche.

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Social media

@judyjoochef Instagram profile imageWhip up these Mung Bean Pancakes for a traditional savoury treat. I have so many memories eating these totally addictive pancakes in Gwangjang market in Seoul. 

Packed with flavours from finely chopped cabbage kimchi, spring onions, and red chilli, these pancakes are a classic in Korean cooking. I like to add some pork for extra savouriness, and it’s all held together with blended mung beans for a crispy yet soft texture.

The accompanying dipping sauce, a blend of soy sauce, vinegar, sesame oil, and gochugaru, adds the perfect tangy and spicy kick to complement the pancakes.

Serve these pancakes hot with the special dipping sauce for a delicious fusion of flavours.

Check out the full recipe and add a Korean twist to your pancake game – link in bio!

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#JudyJooKitchen #MungBeanPancake #KoreanFood #SavouryPancake #Kimchi #ChefLife #FoodBlog #InstaFood #FoodStagram #CookingAtHome #Homemade #RecipeOfTheDay #CulinaryJourney #FoodInspiration #Gourmet #AsianCuisine #Foodie #FoodLover #FoodPhotography17 hours ago via Instagram
@judyjoochef Instagram profile imageDive into my latest cooking video where I blend the rich flavours of Korea with the classic French mussel dish, introducing my fusion creation: Doenjang and Gochujang Mussels.

Starting with the French tradition, I kick off with sautéed lardons (or bacon) to create a sumptuously rich base. Next, a generous amount of garlic and shallots join the mix, followed by the unique twist of sake and mirin for fragrance. 

Chicken stock creates the perfect broth, setting the stage for the stars of the dish: doenjang (Korean fermented soybean paste) and gochujang (Korean fermented chilli paste), bringing an unmissable Korean flair and umami to the mussels. So tasty and the broth is so yummy to soak up with a piece of crusty French bread. 
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#JudyJooKitchen #FusionCuisine #Mussels #Doenjang #Gochujang #CookingVideo #ChefLife #FoodBlog #InstaFood #FoodStagram #CookingAtHome #Homemade #RecipeOfTheDay #CulinaryJourney #FoodInspiration #Gourmet #KoreanFlavours #FrenchCuisine #Foodie #FoodLover #FoodPhotography2 days ago via Instagram
@judyjoochef Instagram profile image#whatsnewatcitifield ⚾

IT’S OFFICIAL! We are opening in @citifield 🙌

Making our mark on the New York map once again, you can now experience Seoul Bird at the home of the @mets Citi Field!

Find us on the promenade level right behind home plate alongside the Hudson Whisky Bar.

Enjoy one of the best views of the game while eating the best korean fried chicken!

#SeoulBirdNYC #KoreanFriedChicken #CitiFieldEats #EntrepreneurshipJourney #Foodpreneurs #NYCFoodScene #SeoulInNewYork #seoulbird
#seoulfood #seoulbirduk4 days ago via Instagram
@judyjoochef Instagram profile imageHappy to announce our new venue @citifield home of @mets. Seoul Bird will be on the Promenade level right behind home plate. @seoulbirduk @seoulbirdusa 
Joining me this year in the stellar line up are the amazingly talented @chefanneburrell and @adamrichman. 
So great to be back in New York and serving up our Korean fried chicken in Flushing! 
Let’s go Mets! 
#mets #citifield #citifieldeats #baseball #chefs #chefsofinstagram #judyjoo #newyork #seoulbird5 days ago via Instagram
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