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Pear and Apple Crumble

Apple pear crumble recipe

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.

Pear and Apple Crumble
Author: 
Recipe type: Vegan fruit dessert
Cuisine: Vegan / healthy
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
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.
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
  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.

 

Apple pear crumble recipe

 

Apple pear crumble1

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7 Comments

  • Reply
    Shelley
    January 14, 2014 at 9:15 am

    Can you offer subs to make thus gluten free?

  • Reply
    Nava
    January 15, 2014 at 10:43 pm

    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!

  • Reply
    Melinda watkins
    November 2, 2014 at 4:51 pm

    I was wondering if I could substitute walnut oil for the safflower oil?

    • Reply
      Nava
      November 2, 2014 at 5:41 pm

      Sure, that would be great. It would probably make this more fragrant, too.

  • Reply
    Kathie Brown
    November 8, 2014 at 2:20 pm

    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!

  • Reply
    Julie
    November 21, 2014 at 8:40 pm

    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!!

  • Reply
    Nava
    November 21, 2014 at 9:05 pm

    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!

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