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Coconut and Almond Pear Crumble

by Amelia Freer from Simply Good For You

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.

From the book


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).

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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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From the book: Simply Good For You

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