Vegetarian Pear and Ginger Crumble
Warm, bubbling fruit filling beneath a golden, nutty crust — this pear and ginger crumble is the kind of dessert that makes a kitchen smell absolutely incredible. Fresh ginger and ground cardamom give the pear filling a gentle heat and floral depth that feels far more sophisticated than the effort involved. The topping comes together with rolled oats, almond flour, and roughly chopped walnuts, all bound with maple syrup and melted coconut oil for a crunch that stays satisfying even as it soaks up those jammy juices underneath. Arrowroot starch thickens the filling beautifully, so every spoonful holds together with that perfect, glossy consistency. Everything here is plant-based and naturally sweetened, so it fits comfortably into a meat-free lifestyle without any substitutions or compromises. Letting it rest for ten minutes after baking is the hardest part — but it's worth it for a filling that sets up thick and luscious. Serve it as-is or with a scoop of vanilla ice cream for a dessert that genuinely earns its place at any table.
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Learn more →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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