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.

Browse all recipes

Social media

@judyjoochef Instagram profile imageHappy to announce yet another season at Citi Field @citifield with The New York Mets @mets! 
We fed about 250 journalists and influencers at their annual “What’s New!” event.  We served up our famous Seoul Bird Korean Fried Chicken on kimchi fried rice.  Yum yum!  Don’t worry we will still have the chicken sando too.  Let’s play ball!  See you opening day! 
.
#mets #chefsofinstagram #baseball #stadiums #chefs #chefslife #judyjoo @seoulbirduk @chefandrewhales 
.6 days ago via Instagram
@judyjoochef Instagram profile imageThe next installment of #HouseOfKnives airs on @FoodNetwork TONIGHT, Tuesday 25th at 9|8c! @discoveryplus 

With a new ruler sitting on the throne, our contenders realize the importance of having a solid strategy. The chefs are challenged with creating layered dishes in hopes of earning control of the game. In an effort to stand out, one contender takes a sweet risk but runs into a slew of problems. A challenger makes a very bold move in hopes of becoming the ruler, shocking the entire arena. But will it pay off? ✨ 
.
Set those DVRs now or get ready to @StreamOnMax. After you’ve had the chance to watch, tell me what you thought in the comments! 
@conantnyc @marcuscooks @claudetteazepeda @chefsawyer @chefjohntesar @chefanneburrell @chefmartelstone @chfshirleychung1 week ago via Instagram
@judyjoochef Instagram profile imageHaving the best time on the slopes… a little late in the season but still some good snow!  Skied all of Chamonix— Le Brevent, La Flegere, and Les Grands Montets.
.
Thank you @spyderactive for my outfit!  And @nico.payo for being a great guide through the slopes! 
Felt like I did 10k squats! 
.
#skiing #cheflife #chamonix #chamonixmontblanc #ski #judyjoo1 week ago via Instagram
@judyjoochef Instagram profile imageGet ready for The House of Knives!  Starting tomorrow 18th March on Food Network at 9pm ET.  Join me, Scott Conant and Marcus Samuelsson, eat our way through some of the best cooking I’ve ever tasted!  @marcuscooks @conantnyc @foodnetwork 
.
Thank you to THEILMA for my wardrobe. @theilma_official @mara_z_lipacis
.2 weeks ago via Instagram
Loading