Dana’s crumble with a twist

READY TO BE SERVED: Delicious pear and apple crumble. All pictures by Dana Morcan

3 large apples, peeled and sliced

3 medium pears, peeled and sliced

¼ cup caster sugar

¼ cup orange juice

1 tablespoon honey (be adventurous with honey — there are loads of lovely NZ varieties out there on the market to choose from these days, such as Manuka, Kamahi, Rata, Rewarewa and Tawari. Dana used Pohutukawa honey for this recipe)

½ tsp ground cinnamon.

½ cup self-raising flour

½ cup rolled oats

½ cup dessicated coconut

90g butter

⅓ cup coconut sugar.

• Grease an ovenproof dish.

• Combine apples, pears, caster sugar, orange juice, honey and cinnamon in a pan. Simmer, covered, for about 15 minutes — or until fruit is tender.

• Drain fruit, reserve liquid. Return liquid to the pan, boil, uncovered, until liquid has reduced down to ⅓ cup (80ml).

• Pour fruit and liquid into dish and sprinkle with crumble topping.

• Bake in moderate oven for about 30 minutes — or until golden brown.

• Serve warm apple crumble with a dollop of vanilla ice-cream.

• Combine flour, oats and dessicated coconut; rub in butter; stir in coconut sugar.

This can be made a day ahead and then kept in the fridge until you're ready to pop it in the oven. Easy.

4