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Vegan Pear and Almond Crumble (Gluten-Free)

  • Author: Maša Ofei
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 6


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.



  • 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


  • 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


  1. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
  2. 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.
  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 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. 
  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.
  • Diet: Vegan

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