Prep: 15 mins || Cook: 35 mins || Serves: 6
INGREDIENTS
5 beurre bosc pears
1 lemon, halved
125g pitted dates, chopped
1/3 cup (75g) coconut sugar
75g unsalted butter, melted, cooled slightly
1/3 cup (50g) self-raising flour
1 cup (100g) almond meal
1/2 cup (70g) slivered almonds
1 teaspoon ground cinnamon
300ml double-thick cream
METHOD
Preheat the oven to 200C.
Peel and core the pears, rubbing the flesh with half a lemon to prevent them from going brown. Cut into thin wedges, then place in a 22cm round baking dish. Add the dates, 1 tbs coconut sugar, juice from remaining lemon half and 2 tbs water, and toss well to coat. Cover with foil and bake for 15 minutes or until just tender.
Meanwhile, to make crumble, combine butter, flour, almond meal, almonds, cinnamon and remaining 1/4 cup (35g) coconut sugar in a bowl. Remove foil from baking dish and stir pears to coat in syrup. Sprinkle crumble over pear mixture, then return to oven and bake, uncovered, for a further 20 minutes or until crumble is dark golden and pears are tender.
Serve with double-thick cream.
