Servess: 4


For the Anzac crumble topping:
120g (¾ cups) wholemeal flour
110g (½ cup) coconut sugar (substitute for sweetener of choice)
45g (½ cup) rolled oats
40g Vanilla slim it women Bondi Protein powder
20g desiccated coconut
95g butter
50g golden syrup
¾ tsp bicarb soda

For the stewed pears:

2 Packham pears, chopped into cubes
20g ginger, grated
50g coconut sugar
½ tsp vanilla bean paste
1 cinnamon quill
6 Granny Smith apples, coarsely chopped


  1. For the Anzac crumble topping. Preheat the oven to 180C. In a large mixing bowl, add the flour, sugar, oats, protein powder and desiccated coconut and make a well in the centre.
  2. Melt the butter and golden syrup in a medium-sized saucepan. Add a tablespoon of cold water and stir to combine for 1-2 minutes. Add in the bicarb soda and mix for 1-2 minutes. Caution as the mixture will bubble up.
  3. Add the melted butter and syrup mixture to the dry ingredients and combine. Shape the mixture into a round disc large enough to cover your skillet. Place on a lined baking tray and chill for at least 30 minutes.
  4. For the stewed pears, combine the ingredients into a saucepan over medium heat with 2 tbsp of water and stir occasionally until pears are cooked through and tender.
  5. Spoon the mixture into the pie dish or skillet and cover with the Anzac crumble. Push the sides in and bake for 15-20 minutes or until golden brown.
  6. Serve warm with coconut ice cream.