If you'd like an alternative to pumpkin pie for fall celebrations like Thanksgiving, or everyday meals, this pear and apple crumble is a welcome dessert. It's especially tasty served warm over vanilla nondairy ice cream. Photos by Hannah Kaminsky.
Recipe
Pear and Apple Crumble
If you'd like an alternative to pumpkin pie for fall celebrations like Thanksgiving, or everyday meals, this vegan pear and apple crumble is a welcome dessert.
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Servings:
Ingredients
- 4 medium ripe pears cored and thinly sliced
- 3 medium sweet apples peeled, cored, and thinly sliced
- 2 tablespoons maple syrup
- ⅓ cup finely chopped almonds
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
Topping
- ½ cup whole wheat pastry flour
- ½ cup wheat germ oatmeal, or quinoa flakes
- 2 tablespoons natural granulated sugar
- ¼ teaspoon cinnamon
- 2 tablespoons safflower oil
- Nondairy vanilla ice cream optional
Instructions
- Preheat the oven to 350 degrees F.
- In a mixing bowl, combine the fruits with the next 5ingredients and stir together until evenly coated. Pour into a lightly oiled 9- by 13-inch baking pan.
- In a small bowl, combine the first 4 topping ingredients and toss to coat. Drizzle in the oil and stir until evenly coated. Sprinkle the crumble topping evenly over the fruit mixture.
- Bake for 35 to 40 minutes, or until the fruits are soft and the topping is golden. If desired, serve warm in bowls topped with nondairy ice cream.
Nutrition (Estimate per Serving)
Calories: 230kcalCarbohydrates: 40gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 3mgPotassium: 323mgFiber: 7gSugar: 22gVitamin A: 60IUVitamin C: 7mgCalcium: 41mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
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- Sweet tooth still craving? Here are more Vegan Baking and Sweets.
- Here are more Fruity Baked Goods.
Shelley says
Can you offer subs to make thus gluten free?
Nava says
Hi Shelley — gluten-free subs on this would be pretty straightforward. A gluten-free flour mix (like Bob's Red Mill or other) for the pastry flour; and use quinoa flakes for the topping option — unless you can find guaranteed GF oats. Hope that helps!
Melinda watkins says
I was wondering if I could substitute walnut oil for the safflower oil?
Nava says
Sure, that would be great. It would probably make this more fragrant, too.
Kathie Brown says
This sounds so yummy. I was wondering if there's a way to make it oil-free. Would something need to be substituted if the oil was left out? Thank you!
Julie says
I'm wondering about making it oil free also. could you just skip the oil, or would something else need to be replaced? thanks so much. sounds delicious!!
Nava says
Julie and Kathie (and Kathie, sorry for the delayed response) — sure, just stir up the topping without the oil. It may turn out a little less crispy, but it should still be good!