Coconut and Almond Pear Crumble

This lighter version of the traditional crumble can be made using whatever fruit you have to hand. It's gluten-free, suitable for vegans, and makes a hassle-free midweek pudding.

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Simply Good For You by
Simply Good For You
Delicious and unashamedly straightforward dishes for everyday life.
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You can use any fruit to make a crumble, so opt for what is available and in season. Whilst this crumble topping differs from a traditional version, it is still a lovely option for a hassle free, mid-week pudding (or breakfast).

Serves 4


4 large, very ripe pears, washed, cored and diced (it’s fine to leave the skins on)
2 teaspoons ground cinnamon
125g ground almonds
125g desiccated coconut
4 tablespoons maple syrup (or runny honey)
4 tablespoons light olive oil (avoid using your best extra virgin olive oil, it tastes too strong)


Preheat the oven to 200°C/180°C fan.

Throw the diced pears into an ovenproof dish, sprinkle with 1 teaspoon of cinnamon and mix together.

Mix together the ground almonds, coconut, maple syrup and olive oil in a bowl with the remaining teaspoon of cinnamon. It should have the consistency of damp sand.

Top the pears with the crumble mixture – no need to firm or pat it down. Bake for 25 to 30 minutes, or until golden brown.

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