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Get creative in the kitchen

Vegan Pear and Almond Crumble (Gluten-Free)

Vegan Pear and Almond Crumble (Gluten-Free)


6 serves

prep time

30 mins

cook time

45 mins

total time

1 hr 15 mins



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


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


Preheat oven to 180˚C

In a large bowl combine all the filling ingredients making sure that all the pears and dates are coated well.

Spread the filling mix evenly in a pie dish and set aside.

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.

Crumb the topping over the pears evenly and put in the oven to bake for around 45-50 minutes.

Serve warm with some vegan ice cream, whipped coconut cream, yoghurt or cold with custard.

Inspired by @theminimalistvegan
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