Easy Pear Crumble

A serving of pear crumble on a white plate.

This easy Pear Crumble is made with fresh juicy pears, warm spices, and an oat flour crumble topping. Serve with a scoop of vanilla ice cream! Gluten-free and vegan.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 405kcal

Author Tessa

Ingredients

5 medium Bartlett pears peeled, cored and sliced into ½ inch slices (about 5 cups sliced)
1 tablespoon + ¼ cup arrowroot starch, divided
½ teaspoon salt, divided
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ cup (65ml) maple syrup
1 ½ teaspoons pure vanilla extract, divided
½ cup (118g) organic cane sugar
½ cup (113.3g) cold vegan butter
1 cup (106g) gluten-free oat flour

Instructions

Preheat the oven to 350 degrees Fahrenheit. Grease a 1.5-2 quart baking dish with cooking spray or extra vegan butter.
Place pears into a large mixing bowl and toss with 1 tablespoon arrowroot starch, ¼ teaspoon salt, the cinnamon, and the ginger. Add maple syrup and 1 teaspoon vanilla, stir to coat.
Transfer pear mixture to prepared baking dish. Smooth pears into an even layer.
Clean out the mixing bowl and add organic cane sugar and vegan butter. Cream with an electric mixer. Then, with a couple forks or a pastry cutter, blend in remaining vanilla, oat flour, ¼ cup arrowroot starch, and ¼ teaspoon salt until the mixture has pea-sized coarse crumbs.
Once the flour and starch are thoroughly integrated, use your hands to form smaller crumbles and then cover the pears evenly with the crumble mixture.
Bake for 45-50 minutes until the top is starting to turn golden brown and filling is bubbly. Serve warm with vanilla ice cream or whipped cream.

Notes

When baking or cooking pears, a slightly underripe pear works best. I like to use pears that have just started to ripen for this fruit crumble. This allows them to hold their shape when baked.

To store: Wrap baking dish in foil or plastic wrap keep in an airtight container in the refrigerator for 3-4 days.

To reheat portions: Place an individual portion in a microwave-safe bowl and heat for 30-second intervals until warm.

To reheat the whole dish: Allow the crumble to sit at room temperature for about 20 minutes before heating it in a 300-degree Fahrenheit oven until warm. Tent the baking dish with foil so that the topping does not brown too much.

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