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
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.