A deliciously different take on a classic winter dessert that is, for what it’s worth, is even better the next day for breakfast or brunch!
Ingredients
Method
Preheat oven to 180°C fan-forced (200°C conventional). Peel and core the pears, then cut into wedges. Mix with the caster sugar and juice in a medium saucepan and cook gently until barely softened. Drain well, then toss with the cornflour, dates and 1 Tbsp of the liquid in a large bowl. Put into the bottom of a 2L baking dish
Mix the flour and butter in a bowl, then rub with fingertips until crumbly. Add the oats, brown sugar, coconuts and spices and mix well. Add 2 Tbsp water, then scatter onto the pear mixture. Bake for 20-25 minutes, until bubbling and golden.
Meanwhile, pour the remaining pear cooking liquid into a medium saucepan and boil over a medium heat until syrupy. Serve with the warm crumble and ice cream.
Cook’s tips
If you really need a super quick short cut, please don’t feel at all bad about opening a can of pear pieces in syrup and mixing in some finely grated orange zest.
For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!
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