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.
Preheat oven to 350° F
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.
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.