Pear Crumble with Coconut and Hazelnuts

Filling

• 700 g ripe pears (e.g. Conference) peeled, cored, cut in pieces (2-3 cm) (approx. 8 pears)
• 100 g water
• 230 g sugar

Topping

• 75 g hazelnuts
• 1 tsp baking powder
• 200 g plain flour
• 150 g unsalted butter cold, diced
• 50 g desiccated coconut