Pear, Rhubarb and Coconut Crumble

By Michael Meredith

Pear, Rhubarb and Coconut Crumble
Use in-season pears to create this comforting crumble and enjoy as an after-dinner treat or an early-morning indulgence.

Serves 4

25g butter

3 pears, cored and halved

500g rhubarb, cut into chunks

1 cup coconut sugar

1/2 tsp ground cinnamon

1/2 vanilla bean

mascarpone, to serve

Crumble topping

50g hazelnuts

70g cold coconut oil

50g desiccated coconut

80g coconut flour

1tsp ground cinnamon

50g demerara sugar


Melt butter in a pan. Add pears, rhubarb, coconut sugar, cinnamon and vanilla.

Cook over a low heat for 10-12 minutes or until fruit is just tender. Place into a baking dish.

Preheat Oven to 180 degrees celsius.

To make crumble topping, tip all the ingredients into a food processor and pulse until crumbled.

Sprinkle topping over pear and rhubarb mixture.

Bake for 30 minutes or until golden brown on top.

Serve with mascarpone.


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