Baked orchard fruits with maple pecan and coconut crisp recipe

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This makes a great autumn brunch dish, or a quick and easy pudding, and is absolutely sublime served with coconut yogurt on either occasion. It’s a fabulous fusion of orchard fruits, maple syrup, pecan nuts and crispy coconut and is entirely plant-based and absolutely top notch.

  • Yield: 4 Servings


  • 35 oz (1 kg) mixed pears, eating apples and plums
  • 1 orange juice and zest
  • 2–3 tbsp caster granulated sugar
For the Topping
  • 1¾ oz (50 g) coconut oil
  • 2 tbsp light brown muscovado sugar
  • generous 1 cup (85 g) desiccated/dried shredded coconut
  • 1 cup (100 g) pecan nuts, chopped
  • 3–4 tbsp maple syrup
  • extra maple syrup and coconut yogurt, to serve
How to Make It
  1. Preheat the oven to 180˚C (350˚F) Gas 4. Peel the pears and apples, remove their cores and chop them into small dice. Cut the plums in half, remove the pits and cut them into wedges. Scatter the pears, apples and plums over the base of a large roasting pan. Squeeze over the orange juice and sprinkle with the orange zest and sugar. Cook for about 20 minutes, until the fruit is soft.
  2. In the meantime, for the topping, mix the coconut oil, muscovado sugar, coconut, chopped pecans and maple syrup together in a bowl.
  3. Remove the fruit from the oven and scatter the coconut mixture evenly over the top of it. Return the pan to the oven for a further 10 minutes, until the coconut mixture is golden brown.
  4. Serve hot, with extra maple syrup and coconut yogurt.

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