If you want the true flavors of fall in dessert form, this pear and apple crumble is perfection (and it’s as easy as they come as far as recipes go). I like mine to highlight the natural acidity and sweetness, so I keep the sugar minimal. It’s best served warm with a slightly melted scoop of coconut milk ice cream, but I have been known to eat it leftover and cold right out of the fridge, for breakfast 😉
3 medium apples, peeled, cored and chopped
3 medium pears, peeled cored and chopped
1/4 cup fresh lemon juice
1 T. coconut or organic pure cane sugar
1 tsp. cinnamon
1 3/4 cup Bob’s Red Mill Gluten Free Oats
1/4 cup almond, hazelnut, or coconut flour
1 cup walnuts or pecans, rough chopped
1/2 cup maple syrup
1/4 cup organic coconut oil
1 tsp. vanilla extract
1/2 tsp. cinnamon
pinch sea salt
Preheat oven to 350 degrees F.
Wash apples and pears. Slice, core and cut (I like mine in 1 inch cubes/chunks). In a mixing bowl combine apples, pears, lemon juice, sugar and cinnamon. Mix well and pour into 9 x 9 baking dish.
In a medium bowl, combine oats, flour, nuts, maple syrup, coconut oil, vanilla, cinnamon, and salt, mix well. Spread oat mixture evenly over the apples and sprinkle with a little cinnamon.
Bake for 35 – 40 minutes, or until apples and pears are fork tender. Let cool 5 – 10 minutes before serving. I like to serve this topped with a scoop of vegan coconut ice cream (brands like So Delicious and Coconut Bliss are available in most groceries).
Store leftovers in the fridge.