Pear Crumble is packed with sweet, juicy pears, warm cinnamon and a golden brown oat crumble! It's an easy fall dessert that includes gluten-free and vegan options!
3lbs.pears7-8 medium, peeled, cored and cut into 1/4" thick slices; Bosch, Bartlett or Anjou are all great
1/2cupgranulated sugarsub with coconut or maple sugar to make refined sugar free
2teaspoonsground cinnamondivided
1tablespoonfresh lemon juice
1tablespooncornstarch
1cupold fashioned rolled oatsuse certified GF if needed
1cupall purpose flour may substitute with 1 to 1 Gluten-Free flour
1/3cuppacked light brown sugarsub with coconut or maple sugar to make refined sugar free
1/8teaspoonsalt
1/2cupcoconut oilmelted (may substitute with melted butter)
Instructions
Preheat the oven to 350 degrees. Grease a 9×13″ baking dish and set aside.
Place the pears, sugar, 1 teaspoon cinnamon, lemon juice and cornstarch in a large bowl and stir gently to combine. Pour the mixture into the prepared pan in an even layer.
Combine the oats, flour, brown sugar, remaining 1 teaspoon cinnamon and salt in medium bowl. Stir in the coconut oil until well moistened (or cut in cubes of cold butter to resemble a coarse meal).
1 cup old fashioned rolled oats, 1 cup all purpose flour, 1/3 cup packed light brown sugar, 1/8 teaspoon salt, 1/2 cup coconut oil
Sprinkle the crumble evenly over the fruit mixture and bake in the middle rack of the oven for 50-60 minutes or until bubbly and golden brown. If the crisp topping browns too quickly, cover it with foil until it’s finished baking.
Remove from heat and cool for at least 15 minutes on a wire rack. Serve warm with ice cream if desired and enjoy!
Notes
Pro tip: Be sure to use pears that are ripe yet firm and cut them in uniform slices to ensure even cooking.
You can make this pear crisp gluten free by using gluten-free certified oats and substituting the all purpose flour with gluten-free 1 to 1 flour or even almond flour.
Pear crumble may be made a day in advance and stored at room temperature.
Store leftover crisp covered for up to 3 days in the refrigerator. Note that the crisp topping will become soggy if stored in the refrigerator.
Make this an apple pear crisp by substituting half of the pears with apples.