PEAR STRAWBERRY AND GINGER CRUMBLE

Preheat your oven to 180 deg C . Lightly grease a 6 cup ovenproof dish . Peel , core and thinly slice 1 kg of firm ripe pears . Place the pears in a large bowl with 1 tbs of lemon juice and toss to combine . Add 250 gm of hulled and halved strawberries , 1 tsp of minced ginger , 2 tbs of castor sugar and sprinkle over 1 tbs of plain flour . Spoon the filling into the prepared ovenproof dish . Now to prepare the crumble place 1/2 cup (50gm )of rolled oats , 1/2 cup ( 35 gm ) of shredded coconut , 1/3rd cup (50gm)of plain flour , 1 tsp of ground ginger , 1/3 rd cup (75gm)of soft brown sugar in a large bowl . Using your fingertips rub in 80gm of chilled butter / marg until the mixture resembles small clumps . Sprinkle the crumble mix over the filling . Cover the dish with foil and bake for 15 minutes in the preheated oven . Now remove the foil and bake for a further 15 minutes or until the topping is golden and the pears are tender . Can be served warm or cold with cream and or ice cream .