Pear & coconut crumble

Pear & coconut crumble


  1. Preheat the oven to 180°C/350°F/Gas Mark 5.
  2. Make the pear mix. Place pears, zest and juice of lime, cardamom and agave nectar in a saucepan and bring to medium-low heat. Stir occasionally to soften pears for about 6-8 mins. They should still retain some bite.
  3. Make the topping. Whizz 2 tbsp of walnuts in a food processor (or alternatively, use a pestle and mortar) to grind. Mix together with the chopped walnuts oats, oats, sunflower seeds, coconut oil, agave and salt.
  4. Place pear mix in a ceramic ovenproof dish, followed by the topping. Place on baking tray for 20-25 mins, until warmed through and light golden brown on top. Finish off with toasted coconut flakes. Serve with low-fat crème fraiche.

These recipes are part of the Sainsbury’s ComFit campaign to encourage customers to include one ‘little twist’ to transform mid-week meals at a time where customers are striving to be more health conscious.

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Liven up your Sunday crumble with this exotic and spicy combo of cardamom, coconut and pears


6 conference pears, peeled, cored and chopped
Zest and juice of 1 lime
1 tsp ground cardamom (lightly crack pods, and grind the seeds)
1 tbsp agave nectar
3 tbsp walnuts, 1 tbsp roughly chopped
5 tbsp rolled oats
1 tbsp sunflower seeds
2 tbsp coconut oil, melted
1 tbsp agave nectar
Pinch of salt
2 tbsp coconut flakes, toasted


Time: 10 mintues
Serves: 4
Nutrition: n/a