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