Coming up with vegan desserts is a bit challenging. I really want to stick with ingredients that people might have on hand, so the idea of doing some fruit cobblers/crumbles seemed like a good place to start. When I saw this combination of pears and cranberries I was definitely intrigued. I could totally see how the tart berries would be a great balance to the sweet pears, and it really is a perfect match. The crumble combines olive oil and maple syrup, oats and walnuts for a delicious crunchy crumble. This is definitely a unique spin on some classic fall/winter flavors. I’d definitely recommend it!
Adapted from Joy the Baker and My Kitchen Addiction
- 8-10 ripe but firm pears (I used bartlett)
- 2 heaping cups fresh cranberries
- 4 Tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/2 lemon juiced
- 1 cup rolled oats
- 1 cup walnuts
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp maple syrup
Preheat oven to 350°F.
Peel and core the pears and cut into large bite-size pieces and spread out in a 9×13″ baking dish. Add the cranberries, sugar, cinnamon, and lemon juice. Toss gently and set aside.
In a food processor combine all the ingredients for the topping. Pulse several times until well combined.
Mix 1/3 of the topping mixture with the filling, spread evenly in the pan and top with the rest of the crumble.
Bake for 35-45 minutes, until bubbly, golden and delicious.
Remove from oven and allow to sit for about 15 minutes before serving.
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