The idea for this crumble came from Jeroen Meus in his programme Dagelijkse Kost. He was making some kind of dessert, with some kind of mousse and a crumble topping. It was different than my normal crumble recipes and it seemed quite interesting, so I gave it a try. The difference is in the addition of coconut to the crumble, which gives it a lovely tropical flavour. You could also use ground nuts instead of the coconut as a variation. Another difference is that you bake the crumble separately from the fruit to achieve maximal crumbness. I used pears for this dessert because I had some pears laying around that needed to be used up, but this would be delicious with all kinds of fresh, stewed, fried or roasted fruits. Or use the crumble as Jeroen Meus did and sprinkle it over a mousse or pudding for some extra crispness.
Pear-Coconut Crumble (4 servings)
55 g butter, cold, in cubes
55 g flour
55 g sugar
55 g coconut
pinch of salt
4 pears, peeled, cored and cubed
1 tbsp sugar
Preheat the oven to 180C. Place butter, flour, sugar, coconut, salt and vanilla (if using) together in a bowl. Rub with your fingers until a crumble mixture has formed. Spread out on a baking tray and place in the preheated oven. Bake for 10 minutes, then stir and bake for another 10 minutes until the crumble is golden and crisp. Make sure you keep an eye on it, because coconut sometimes is prone to burning. Leave to cool for a bit (this makes the crumble more crispy).
Meanwhile, place the pears, sugar and a drop of water in a pan. Cook until the pear has softened slightly.
Scoop the pear in small bowls, sprinkle with the crumble. Serve immediately.
You can make this dessert in advance, just keep the components separate until just before serving to prevent sogginess.