Pear and Raspberry Crumble Pots

Fridays used to be all about heading home, unwinding and slothing out on the couch with anything we had in the freezer that was battered or crumbed and a few alcoholic beverages. 

Then at some stage Friday became all about heading home, unwinding in the kitchen with some baking, throwing together an easy dinner and maybe one alcoholic beverage.

Now Friday night is all 'is it too early to jump into bed, watch a movie and eat ice cream from the tub??'

Ok so that's actually pretty much every night lately.

But what I'm getting at here is that recently I've been a) feeling lazy for going the ice cream route for dessert all the time and b) feeling like I would prefer something involving fruit and yoghurt instead.

(Never mind the fact that there is a whopping great big mocha self saucing pudding in the fridge at the moment. Earlier in the week it was 'give me fruit and yoghurt' and by Friday I tend to be more 'give me anything with chocolate!')

I know, I know, shock horror, if Mr B knew I was 'over' ice cream and kinda craving something fruity and delicious and maybe even slightly healthier for dessert he would surely apply for a divorce due to irreconcilable differences. Although on the other hand he might just be grateful I've started to make dessert again because unless Mum and Dad are coming over for dinner I tend to just throw the good ol' faithful tub of ice cream in the trolley and be done with it!

 So when Mum and Dad came for dinner this week (pretty much the only occasion I can get away with serving fruit up for dessert.....) I was keen to try this recipe because it sounded absolutely delicious and so simple to throw together - win win!

And wouldn't you know it - Mr B loved it and ignored the rest of us sitting around having a conversation while he tried to get every last morsel out of his glass, I might just be onto a winner here!

Pear and Raspberry Crumble Pots - Serves 4

1 cup plain flour
120g butter, at room temperature
1/3 cup caster sugar
1/3 cup dessicated coconut
800g tin of pear halves drained and sliced
1.5 cups frozen raspberries, thawed
375g thick vanilla yoghurt (I used Black Swan's Greek Style Vanilla Bean Yoghurt and it was perfect for the flavour combination)

Place the flour in a bowl and use your fingers to rub the butter through until you get a coarse crumb like texture. Add the caster sugar and coconut and quickly mix through still using your fingers. You don't want to over work the mixture or your butter will melt. Place in the fridge for 30 mins.

Pre-heat oven to 180C and line a baking tray with grease proof paper or a silicone mat. Scatter the crumb mixture evenly over the tray and bake for 5 mins or until golden. The mixture will still be soft but will firm up during cooling.

Divide half of the yoghurt between 4 serving glasses. Top with half of the pears. Spoon over half of the raspberries and half of the crumble mixture. Repeat layers, finishing with a generous serve of crumble.

Serve immediately.

Enjoy!

Mrs B xx