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Brinjal recipes

Pomegranates and brinjals

20–30 minutes

Apple and pear coconut crumble

Serves 4

Difficulty Easy

Ingredients

3 apples
3 pears
50 g butter
2 T brown sugar
Juice of ½ lemon
1 cinnamon stick
30 g cubed butter
½ cup oats
1/3 cup desiccated coconut
1 T brown sugar
2 T wholewheat flour
Fresh cream

Method

Preheat the oven to 180°C. Peel and cut apples and pears* into bite-sized chunks. Add to a large pan over a medium heat along with butter, brown sugar, the juice of lemon and cinnamon stick. Fry gently for 5 to 10 minutes, or until softened. Spoon into an ovenproof dish.
For the crumble, place 30 g cubed butter, oats, desiccated coconut, brown sugar and wholewheat flour into a mixing bowl and rub between your fingertips to form crumbs. Scatter over the fruit, then bake for 15 to 20 minutes, or until golden. Serve warm, drizzled with fresh cream.

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Apple and pear coconut crumble

Apple and pear coconut crumble

Ingredients

Method