Vegan Pear and Ginger Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(15)

Warm, bubbling fruit filling topped with a golden, nutty crumble — this dessert is pure comfort food that happens to be entirely plant-based. The combination of fresh ginger, cardamom, and cinnamon gives the pear filling a fragrant, almost spiced-chai quality that feels anything but plain. Coconut oil and maple syrup do all the heavy lifting in the topping, binding the rolled oats, almond flour, and walnuts into satisfying, crunchy clusters without a trace of butter or refined sugar. Arrowroot starch thickens the juices as the pears bake down, so you get that gorgeous jammy consistency rather than a watery, disappointing filling. It's the kind of dish that makes skeptics forget they're eating something dairy-free, because the textures and flavors are genuinely indulgent. Let it rest for a few minutes after it comes out of the oven and the filling sets up beautifully — worth every second of the wait.

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Ingredients

6 servings

For the filling

2 lbs ripe but firm pears (about 5 medium), peeled, cored, and cut into ¾-inch chunks
1 tbsp fresh ginger, finely grated
2 tbsp maple syrup
1 tbsp arrowroot starch
½ tsp ground cinnamon
¼ tsp ground cardamom
1 tbsp fresh lemon juice

For the topping

1 cup old-fashioned rolled oats
½ cup almond flour
½ cup raw walnuts, roughly chopped
3 tbsp maple syrup
3 tbsp coconut oil, melted
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp fine sea salt

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
2
In a large mixing bowl, combine the pear chunks, grated ginger, 2 tbsp maple syrup, arrowroot starch, cinnamon, cardamom, and lemon juice. Toss until the pears are evenly coated, then spread the mixture in an even layer in the prepared baking dish.

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