Ripe pears get halved, cored, and roasted until spoon-tender, their natural sweetness deepened with a warm hit of brown sugar and cinnamon. On top goes a hearty crumble built from gluten free oats, almond flour, and a fragrant blend of cinnamon and nutmeg, worked into coarse, clumpy crumbs before it bakes into a golden, craggy topping. The contrast is the whole point here — soft, juicy fruit underneath a crisp, toasty layer that holds its crunch even as the pears soften in the oven. Baked until bubbling and browned, this is the kind of dessert that fills the kitchen with cinnamon-spiced steam and looks just as good as it smells. Serve it warm on its own or spooned over a scoop of something cold and creamy for a cozy, fuss-free finish to any meal. It's an easy, crowd-pleasing option to add to your vegan dessert rotation.
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Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.
Arrange the pear halves cut-side up in the prepared baking dish. Using a small spoon or melon baller, scoop out the core and any fibrous strings to create a small well in each half.
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