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Pear & Raspberry Coconut Crumble

method

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.

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

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