This vegan pear and almond crumble would have to be my best crumble yet. It’s not only easy to make but takes only one-bowl and one baking dish to get it done.
You can have it for breakfast, afternoon tea, or dessert. Serves beautifully with a vegan vanilla ice cream, a whipped coconut cream, yoghurt, or some custard. On its own is perfect, too!
Which variety of pear is best to use for a vegan pear crumble?
I find that the Bosc variety is the best for a crumble. It holds its shape well and doesn’t go too mushy and soft. They’re also not too sweet, unlike some of the other varieties.
They also make the perfect snack as you won’t get that dripping down the hand effect with them.
I used them when they are almost ripe so that they’re not too sweet for the crumble. I’m lucky to be able to get them fresh from the tree, so I would wait until they’ve dropped from the tree and pick them then. When they still have a tinge of green on them, but have become sweeter.
You’ll notice that a Bosc pear is ripe when it has that yellow undertone. The sweetness of this crumble will depend on the type of pear you use and how ripe the pears are.
A perfect balance of flavours
Making a vegan pear and almond crumble is my favourite way to use pears when they are abundant.
This crumble has a soft and gooey inside, and a crunchy, melt in your mouth topping. A great balance of flavours with the beautiful spices used, with hints of ginger, mixed spice, cinnamon, vanilla, and almond.
This crumble is loosely inspired by my apple crumble recipe that was such a big hit! I wanted to keep a similar basic premise for it but still give it its own personality.
My husband Michael loved the apple crumble, but this one, he thinks is the best one he’s ever had!
If you try this recipe, let me know! I would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram, or share your photo of the recipe on Pinterest. Or pin it to make later!
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
This gluten-free, vegan pear and almond crumble is a wonderful treat for the whole family. Some wonderful spice notes that are balanced well with the sweetness of pears and the nuttiness of the almonds.
- 6 large Bosc pears (around 1 kilo), peeled, cored and chopped into cubes
- 1 cup pitted dated, chopped
- ¼ cup maple syrup
- ¼ cup arrowroot powder
- ½ tsp ground cinnamon
- ½ tsp mixed spice
- ¼ tsp ground ginger
- ¼ tsp salt
- ½ tsp almond extract
- ¼ cup water
- 1 tsp vanilla extract
- 1 cup almond meal
- 1 cup all-purpose gluten-free flour
- ½ cup flaked almonds
- ½ tsp baking powder
- ½ cup coconut sugar
- 1 tsp ground cinnamon
- ¾ cup coconut oil, melted
- 1 tsp vanilla extract
- 3 tbsp water
- Pinch of salt
- Preheat oven to 180C (350F).
- In a large bowl combine all the filling ingredients making sure that all the pears and dates are coated well.
- Spread the filling mix evenly in a pie dish and set aside.
- For the crumble topping, reusing the bowl from the filling, combine all the crumble ingredients well with a spatula. If you feel like it isn’t mixed in well enough evenly, I like to get in with my hands.
- Crumb the topping over the pears evenly and put in the oven to bake for around 45-50 minutes.
- Serve warm with some vegan ice cream, whipped coconut cream, yoghurt or cold with custard.
Other great vegan and gluten-free dessert recipes:
- Vegan Apple Crumble (Gluten-Free)
- Nut and Date Stuffed Apples
- Vegan Chocolate and Pear Loaf Cake
- Vegan Semolina Cake with Lemon Syrup
- No-Bake Ginger Slice (GF and Vegan)