Healthy Vegan Pear Fruit Crumble – No-Oil, Fat-Free
Our family loves fruit crisps and fruit crumbles, they are naturally vegan, and easy to make oil-free. Here, I used almond flour and ground cashew nuts in the crumble topping. It tastes decadent. Lemon juice is a perfect binder, it makes the topping clump together and become crumbly, crispy, and tasty fruit topping.
Whole-Foods Plant-Based Fruit Crumble/Crisp Topping
You can use this wfpb topping for apple crisp, berry crisp, or other fruits too. I just made a crabapple crumble with it, I swapped apple pie spice for the ginger. Tastes great.
In this recipe, I added ginger – it is lovely with pears, and did you know studies found ginger is a very effective pain-killer? Especially for migraine headaches and menstrual cramps. A teaspoon a day of ginger powder does the trick, takes the pain away plus tastes great added to tea.
I hope you enjoy pears in this delicious homemade healthy dessert, or snack!
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Ginger Pear Crisp
This whole-foods plant-based oil-free pear crisp recipe is incredibly simple to make, and very tasty. The crumble remains crisp, not soggy, it is pleasurable to eat slightly crunchy topping with the soft pears.
Different varieties of pears have different flavors and textures, each could lead to an entirely different finished pear crumble. For this recipe, I used Packham Pears from Australia. They are green and hard, and don't seem to ripen much, so I thought they would be great for baking.
Pears are naturally sweet and transform into a decadent and delicious dessert without much added sugar.
For the Filling:
- 7 pears Green Packham or other firm variety, peeled and chopped into 1-inch chunks or thin slices.
- 2 tbsp cornstarch
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- 1/4 cup coconut sugar or brown sugar
For the Topping:
- 3 cups oats rolled, quick cooking
- 1/4 cup coconut sugar
- 1/2 cup almond flour
- 1 1/4 cup cashews or pecans
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup lemon juice fresh or bottled
Preheat oven to 350° F
Prepare the Fruit Filling
Peel and chop pears into evenly sized cubes, or thin slices. I pushed a slicer through each pear to make 6 pieces, then cut each piece in half lengthwise.
Place pears into a 9x13 baking dish.
In a small bowl mix cornstarch, ground ginger, salt, and coconut sugar until well combined and lump free. Sprinkle evenly over the pears.
Prepare the Crumble Topping
In a food processor, on high speed, blend oats, coconut sugar, almond flour, cashews, ground ginger, cinnamon and salt. Once the cashews are finely ground, while processing, slowly add the lemon juice to make the mixture crumbly. Do not over process, or the mixture will form into balls.
Spread oat topping crumble over the pears.
Bake for 30-40 minutes. The crisp is done when the fruit is bubbling and the topping is light brown in the center. You can opt to brown the top by broiling on low for 3 minutes, I didn't.
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