Pear, date and coconut crumble #Delicious

A luscious and lovely dessert of pear and nutty almonds with a coconut crumble topping, served with a generous dollop of double-thick cream. Winter lock down suddenly seems a little better….Adulterated from Delicious

You need:
5  pears
1 lemon, halved
125g pitted dates, chopped
1/3 cup (75g) raw sugar
100g unsalted butter, melted, cooled slightly
1/3 cup (50g) self-raising flour
1 cup of oats
1/2 cup (100g) almonds chopped
1/2 cup (70g) slivered almonds
1 teaspoon ground cinnamon
300ml double-thick cream

• Preheat the oven to 200C.
• Peel (if you can be bothered) and core the pears, rubbing the flesh with half a lemon to prevent them from going brown.
• Cut into thin wedges, then place in a 22cm round baking dish.
• Add the dates, 1 tbs sugar, juice from remaining lemon half and 2 tbs water, and toss well to coat.
• Cover with foil and bake for 15 minutes or until just tender.
• Meanwhile, to make crumble, combine butter, flour, almond meal, almonds, oats, cinnamon and remaining 1/4 cup raw sugar in a bowl.
• Remove foil from baking dish and stir pears to coat in syrup.
• Sprinkle crumble over pear mixture, then return to oven and bake, uncovered, for a further 20 minutes or until crumble is dark golden and pears are tender.
• Serve with double-thick cream.  yum !