Pear & Raspberry Coconut Crumble

method

  1. Preheat the oven to 150˚C fan oven/170˚C/gas 4.
  2. Drain the pears, then put them and the raspberries in a small casserole dish and sprinkle the brown sugar over.
  3. Mix together the ingredients for the crumble topping in a bowl. Spread over the top of
    the fruit.
  4. Place in the oven for 25 minutes. The top should be browned and crunchy.

Ingredients

  • 1kg jar of pears (Natures Best work well)
  • 200g fresh raspberries
  • 2 tablespoons soft brown sugar

Crumble top

  • 1 1/2 mugs/110g desiccated coconut
  • 2⁄/3 mug/150g caster sugar
  • egg whites

Key

Cost

£1.74 / Person

difficulty

1/5

prep time

10 Mins

cook time

25 Mins

serves

4

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