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!

Cranberry Pear Crumble

Serves 10-12

Adapted from Joy the Baker and My Kitchen Addiction

Filling:

• 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

Topping:

• 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.