Pear Coconut Crumble


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


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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@judyjoochef Instagram profile imageHappy 84th birthday daddy!! 

My father was born in 1939 in Chongju, a city in what is now in North Korea. He and his family (8 brothers and sisters) fled south during the war and he grew up as a refugee on Jeju island.  He still remembers asking American soldiers for “bonbons” as a child. Somehow he made it to Seoul National University medical school through hard work and determination. He immigrated to the USA to do his internship and residency and practiced as a psychiatrist, until retiring at 75. 
He raised two daughter (me and my sis!) with my mom and is a source of constant inspiration for us both to this day. At 84 years old he is still super healthy, doesn’t take any medicine (unheard of at his age!) and still going strong in every way. 

I love you daddy so much!  Happy happy birthday!  Xx❤️❤️ I’ll always be your little girl! ❤️❤️

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