Caramelised pear, rum & coconut crumble

Pears stand up well to a nutty crumble topping, while the rum just cuts through the sweetness. Serve this with an unsweetened accompaniment, like clotted cream, instead of custard.

SERVES 6 PREP 15 mins COOK 35 mins EASY V 2 lemons, juiced

1 tbsp cornflour

6 ripe pears, peeled, halved

and cored

100g light brown soft sugar 3 tbsp spiced rum

30g unsalted butter

For the topping

120g plain flour 80g cold unsalted butter, cut

into cubes

40g light brown soft sugar 30g desiccated coconut 40g shaved coconut

40g almonds, roughly chopped ½ tsp ground cinnamon clotted cream, to serve

1 Heat the oven to 200C/180C fan/ gas 6. Mix the lemon juice and cornflour together in a small bowl. Tip this into a medium ovenproof dish with the pears, sugar and rum. Dot over the butter and bake for 20-25 mins until the pears are soft, tossing halfway through.

2 For the topping, rub the flour and butter together in a bowl between your fingertips until the mixture is a coarse breadcrumb-like texture. Stir through the sugar, both types of coconut, the almonds,

1 cinnamon and /2 tsp sea salt flakes. Spread the mixture over a baking tray and bake for 10-15 mins until golden and crunchy. Sprinkle the topping over the pears, then bake for another 10-15 mins. Leave to cool slightly, then serve warm in bowls with clotted cream.

GOOD TO KNOW fibre • 1 of 5-a-day

PER SERVING 501 kcals • fat 25g • saturates 15g •

carbs 57g • sugars 39g • fibre 7g • protein 5g •

salt 0.5g