Recipes
Get creative in the kitchen
Vegan Pear and Almond Crumble (Gluten-Free)
Servings
6 serves
prep time
30 mins
cook time
45 mins
total time
1 hr 15 mins
Ingredients
Filling:
6 large Bosc pears (around 1 kilo), peeled, cored and chopped into cubes
½ to 1 cup pitted medjool dated, chopped (more for extra sweetness)
¼ cup maple syrup
¼ cup arrowroot powder
½ tsp ground cinnamon
½ tsp mixed spice
¼ tsp ground ginger
¼ tsp salt
½ tsp almond extract
¼ cup water
1 tsp vanilla extract
Crumble:
1 cup almond meal
1 cup all-purpose gluten-free flour
½ cup flaked almonds
½ tsp baking powder
½ cup coconut sugar
1 tsp ground cinnamon
¾ cup coconut oil, melted
1 tsp vanilla extract
3 tbsp water
Pinch of salt
Method
1
Preheat oven to 180˚C
2
In a large bowl combine all the filling ingredients making sure that all the pears and dates are coated well.
3
Spread the filling mix evenly in a pie dish and set aside.
4
For the crumble topping, reusing the bowl from the filling, combine all the crumble ingredients well with a spatula. If you feel like it isn't mixed in well get in with your hands.
5
Crumb the topping over the pears evenly and put in the oven to bake for around 45-50 minutes.
6
Serve warm with some vegan ice cream, whipped coconut cream, yoghurt or cold with custard.
Inspired by @theminimalistvegan