Smoky Fruit Crumble with black pepper

Method

1. Gather and prep everything first: unsalted butter, granulated sugar, all-purpose flour and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the fruit crumble and let it smoky, undisturbed, so it takes on real color before you stir.
4. Stir in the heavy cream along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the coconut milk, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with cracked black pepper right before serving.
7. Plate it up while hot and pass extra at the table.