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