Pear and Coconut Crumble

July 19, 2019

The perfect #WinterWarmer, mouth watering Pear and Coconut Crumble. Serve with your fave cream or ice-cream on the side.


4 - 6 large, ripe pears

6 tbsp plant based Nuttelex

10 tbsp coconut sugar (or other unrefined sugar) or maple syrup

juice of half a lemon

2 cups coconut cream

dusting of ground ginger


1/3 cup plant based Nuttelex

1/2 cup coconut sugar (or other unrefined sugar)

2 cups jumbo oats

1/3 cup desiccated coconut

1/2 cup 80% dark chocolate, broken into pieces

For Serving

preferred ice cream or cream


Bottom of Crumble

1Pre-heat the oven to 180ºC.

2Peel the pears, cut in half and remove the stalks and seeds. Drizzle with lemon juice to stop browning.

3Melt Nuttelex in a pan, and add the pear halves. Add the sugar and allow to caramelise.

4After about fifteen minutes, add the coconut cream, stir briefly and transfer the contents into a casserole dish. If it looks like there's to much liquid, don't worry; the crumble to soak it all up.

Top of Crumble

1Make the top of the crumble: if you would like to use flour in your crumble, simply half the amount of oats and add 80g of flour. Otherwise, keep the full amount of oats for a gluten free crumble!

2Rub the Nuttelex into the oats.

3Add the sugar and desiccated coconut.

4Add the pieces of chocolate and mix well.

5Place the mixture onto the top of the pears in the casserole dish.

6Bake for 45 minutes.

7Serve with your preferred ice cream or cream.