Description
This gluten-free, vegan pear and almond crumble is a wonderful treat to share with friends and family. There’s an aroma of spices balanced well with the sweetness of pears and the nuttiness of the almonds.
Ingredients
Filling:
- 6 large Bosc pears (around 1 kilo / 2.2 pounds), peeled, cored and chopped into cubes
- 1 cup / 150g pitted dated, chopped
- ¼ cup / 80ml maple syrup
- ¼ cup / 30g arrowroot powder
- ½ teaspoon ground cinnamon
- ½ teaspoon mixed spice
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
Crumble:
- 1 cup / 100g almond meal
- 1 cup / 140g all-purpose gluten-free flour
- ½ cup / 50g flaked almonds
- ½ cup / 80g coconut sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ¾ cup / 150g coconut oil, melted (measured while solid)
- Pinch of salt
Instructions
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- For the filling: In a large bowl, combine all the filling ingredients and ¼ cup / 60 ml water, 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 and 3 tablespoons of water, mixing well with a spatula. You can use your hands to make sure that the coconut oil and water have helped to form a crumb.
- 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.
- Diet: Vegan
