Ingredients
6 pears
¾ cup caster sugar
Juice of 2 oranges
1½ Tbsp cornflour
1 cup pitted dates, chopped
½ cup plain flour
100g unsalted butter, softened
½ cup rolled oats
½ cup brown sugar
½ cup desiccated coconut
¼ cup shredded coconut
2 tsp ground cinnamon
1 tsp ground nutmeg
Ice cream, to serve
Method
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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
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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.
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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!
