Pear Crumble

pear crisp

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I used D’Anjou pears, but you may use any kind you like.



Bottom Layer:

  • 7 medium ripe pears, cored and cubed
  • 2 tablespoons maple syrup
  • ⅓ cup finely chopped almonds
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon vanilla


  • ½ cup whole-wheat pastry flour
  • ½ cup wheat germ
  • 2 tablespoons natural granulated sugar
  • ¼ teaspoon cinnamon
  • Non-dairy vanilla ice cream, optional


  1. Preheat the oven to 350 degrees.
  2. For the bottom layer: In a mixing bowl, toss together the bottom-layer ingredients until evenly coated. Pour into a 9X13-inch baking pan (or similarly sized casserole dish) coated with cooking oil.
  3. To make the topping: Combine the topping ingredients and toss to coat. Sprinkle the crumble topping evenly over the fruit mixture.
  4. Bake for 35-40 minutes, or until the fruits are soft and the topping is golden.
  5. Serve with non-dairy ice cream (optional).


Recipe (with variations) from VegKitchen with Nava Atlas