Prune and pear crumble with maple strawberry ice cream

This recipe uses oconut sugar which has a full flavour, adding another dimension to simple recipes such as a humble crumble. The ice cream is like nothing I’ve made before. Not only is it insanely good to eat but it’s also so easy to make with no churning needed or fancy icecream machines.

Filling

1 tsp	Vanilla essence
125 g	Butter
¼ cup	Coconut sugar (Main)
1 Tbsp	All-purpose flour
1 pinch	Salt
1 kg	Pear, peeled, cored, cut in chunks (Main)
6	Prunes, cut in 4 pieces (Main)
3 Tbsp	Brandy

Topping

¾ cup	All-purpose flour
¾ cup	Raw almonds
¼ cup	Coconut sugar
1 pinch	Salt
60 g	Butter, at room temperate

Maple strawberry ice cream

1 cup	Strawberries, frozen (Main)
½ cup	Maple syrup (Main)
2 cups	Cream
3 Tbsp	Sour cream

Directions

For the crumble

1. Pre heat oven 180°C.
2. In a small saucepan add vanilla and butter. Cook over medium-low heat, stirring occasionally with a wooden spoon, until butter is browned and fragrant, about 4-5 minutes.
3. In a large bowl mix together sugar, flour and salt. Add pears, prunes and brandy and toss to combine. Add cooked butter to pears and stir to mix. Divide between 6 gratin dishes and set aside.
4. To make topping, in a food processor pulse together flour, almonds, coconut sugar and salt until nuts are finely chopped. Add butter and pulse just until blended and a crumble texture. Sprinkle topping evenly over pear filling in gratin dishes then cook until golden.
5. Serve with a scoop of Maple Strawberry Ice Cream.

For the icecream

1. In a blender process all ingredients until almost smooth. Pour into a plastic container, spreading mixture across the container evenly. Place in freezer until frozen.
2. Break into small chunks and process again until smooth. Return to freezer until frozen.

See more of Simon's sweet recipes

• Cinnamon marshmallow cookies
• Whiskey oat mousse