Crisp or crumble? I have always been a crisp girl myself, but now that I’ve been playing around with crumbles, I know that the combo of toasty oats and crunchy brown sugar just kind of do it for me. I also love fruit this time of year (dear strawberries, I can’t wait until you are at the peak of ripeness!) and baking it in a bath of sweet sugar brings out all the roasted caramel-y notes that just make fruit that much better. The best thing about this pear crumble is that it can double as either a dessert or a warm breakfast, especially if you toss in a few extra handfuls of oats and reduce the sugar a bit. Any fruit can be subbed in for the pears, but the firmness of the pears makes for ideal crisp-making and they get really tender and juicy after a bake in the oven. Obviously, plop a scoop of vanilla ice cream on top, because you gotta live your life!
Sweet, juicy pears are the perfect compliment to sweet brown sugar and a bit of ginger in this vegan pear crumble.
- 1 pear (sliced into 1/2 inch slices)
- 1 teaspoon fresh ginger (grated)
- 3 tablespoons brown sugar
- 2 tablespoons pure maple syrup
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Pinch of nutmeg
- 1 tablespoon whole wheat flour
- 1/4 cup whole wheat flour
- 2 tablespoons coconut oil (solid)
- 1/2 cup rolled oats
- Preheat oven to 350 degrees F.
- Grease 4 small ramekins and set aside.
- To make the filling: In a medium bowl, mix together the sliced pear, ginger, 1 tablespoon of the brown sugar, maple syrup, cinnamon, vanilla, nutmeg and the 1 tablespoon whole wheat flour. Stir together until combined. Divide the mixture evenly between the 4 ramekins.
- To make the topping: Combine the remaining 2 tablespoons of brown sugar, 1/4 cup flour, rolled oats and coconut oil. Divide evenly between the ramekins. Bake for 20-25 minutes, or until the tops are golden brown and filling is bubbly.