This healthy pear crumble has a gooey pear filling that's topped with a crisp crumble topping. The filling doesn't contain any added sugar and the topping is made without oats. In addition, this pear crumble is paleo, vegan, gluten free and dairy free.
Pears don't get nearly as much love as they should. So, what better way to show them attention than to bake them in a crumble?!
This healthy pear crumble has a gooey filling that's made with ripe, juicy pears and topped with a grain free crumble topping. The filling is unsweetened, as I find pears add just the right amount of flavor and the crumble topping is made with almond flour and flaked coconut instead of oats.
My husband claims to hate pears, but this crumble is up there as one of his favorite desserts. So, even if you aren't a pear lover through and through, I urge you to try this easy crumble recipe!
Why You'll Love this Pear Crumble
- paleo - made with wholesome, minimally processed ingredients you can feel good about
- vegan - dairy free and egg free
- low in added sugar - the filling is unsweetened and the topping has just a touch of maple syrup
- oat free - the crumble topping is made without oats to keep it grain free and paleo friendly
- easy to make - no complicated steps; just make the filling and topping, assemble and bake
Ingredients
The full recipe for this vegan pear crumble can be found in the recipe card below, but here's an overview of the ingredients you'll need:
For the Filling
- ripe pears - I used D'Anjou, but any variety will work. There's no need to peel the skin off the pears, but you can if you prefer.
- vanilla extract - for flavor
- tapioca starch - to thicken the filling. You can swap it with arrowroot starch.
- cinnamon - for flavor
- ground ginger - optional for flavor
- nutmeg - optional for flavor
- salt - enhances the flavors
For the Topping
- almond flour - I chose almond flour to keep this recipe paleo and grain free. You can substitute the almond flour for tigernut flour if you need a nut free version.
- tapioca starch - needed for texture purposes. This can be swapped with arrowroot starch.
- flaked coconut - this gives the crumble topping more texture and makes it similar to an oat crumble topping. You can swap the flaked coconut for unsweetened shredded coconut or leave it out.
- cinnamon - for flavor
- salt - enhances the flavors.
- palm shortening - this is a great paleo and vegan alternative for butter. That being said, butter will work as a replacement.
- maple syrup - just a little to sweeten the topping.
How to Make a Pear Crumble
This healthy pear recipe is super easy to make! Here are the step by step instructions:
- First, preheat your oven to 350 degrees F.
- Next, make the filling. To do this, chop the pears into ¼ inch cubes, removing the stem and core. There is no need to remove the skin.
- Place the chopped pears into a large mixing bowl and coat with the remaining filling ingredients.
- Pour the filling into a 7" x 11" or 8" x 8" baking dish and set aside.
- Next, make the crumble topping. In a large mixing bowl, combine all dry ingredients for the crumble. This includes the almond flour, tapioca starch, flaked coconut, cinnamon and salt.
- Add the wet ingredients. This includes the shortening and maple syrup. I recommend mashing the mixture with a fork, then using your hands. Mix until barely combined - the crumble topping will be in chunks.
- Crumble the topping over the filling, then press down lightly.
- Lastly, bake the crumble. Set the pan on the middle rack of your preheated oven and bake at 350 degrees F for 35 minutes.
- After baking, remove the crumble from the oven, cool slightly and serve! Or, cool to room temperature and chill overnight in the fridge. This pear crumble tastes great warm or chilled.
Tips and Tricks
- After baking, this simple crumble recipe has a soft, sweet, juicy pear filling. The topping will brown slightly and result in a crisp, crunchy, cookie-like topping. The combination of the two is irresistible!
- You can eat this paleo pear crumble hot or cold. Personally, I prefer the crumble after it has sat overnight in the fridge. The flavors seem to be even better the second day.
- Pair this crumble with vanilla ice cream, whipped cream or coconut cream for an extra special dessert.
Storage
You need to keep any leftover crumble in the fridge. You can keep it in the baking dish and cover with plastic wrap or bees wax wrap, or put the crumble in an airtight glass container with a lid. The pear crumble is best eaten within one week.
More Fruity Paleo Desserts
Healthy Pear Crumble (Paleo, Vegan)
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 7" x 11" or 8" square pan 1x
Description
This healthy pear crumble recipe is Paleo and Vegan and a great way to use up ripe pears. It has a sweet, flavorful pear filling and a crisp, coconut and almond crumble topping.
Ingredients
Filling
- 4 ripe pears (650g) I used D'Anjou
- 1 tsp vanilla extract
- 1 Tbsp tapioca starch
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
- ¼ tsp ground ginger (optional)
- ¼ tsp salt
Topping
- 1 cup blanched almond flour (95g)
- ¼ cup tapioca starch (30g)
- ½ cup flaked coconut (34g)
- ½ tsp ground cinnamon
- ¼ tsp salt
- ⅓ cup palm shortening (room temp)
- 2 Tbsp maple syrup
Instructions
- Preheat oven to 350 degrees F.
- Make the Filling: Wash the pears and remove the stem and core. Cut the pears into about ¼ inch pieces, then place in a large mixing bowl. Add the remaining filling ingredients and mix until the pears are well coated. Pour the filling into a 7" x 11" or 8" square baking dish.
- Make the Crumble: Combine the almond flour, tapioca starch, flaked coconut, cinnamon and salt in a large mixing bowl. Add in the shortening and maple syrup. Mix with a fork, then use your hands to combine the mixture. Once the dough is barely mixed together (still slightly crumbly), use your hands to crumble the topping over the filling. Gently press down with your hands.
- Place the crumble in the oven and bake at 350 degrees F for 35 minutes.
- Cool slightly and serve warm, or refrigerate overnight and serve chilled.
- Best stored in a sealed container in the fridge, up to one week.
K Murphy
This is such a delicious recipe! I am gluten free and try to eat grain free as much as possible. I bring this to cookouts and parties and it gets devoured.
I do sometimes make small adjustments. I use butter instead of shortening and add 1/4 GF oats to crumble.
A make again recipe!
Kait
Even my husband who hates anything semi healthy said he wanted more.
Katie
Oh wonderful! Thank you for taking the time to leave a review 🙂
Katelyn
This is an amazing recipe and has become a family favorite!! It is requested every thanksgiving!
Katie
I'm so glad you all love it! 🙂
Lindsey
I don’t have any coconut flakes, what could I sun for those or just leave them out?? Thanks!
Katie
Hi! Coarsely chopped nuts or oats (not paleo) would probably work as a substitute. You could probably just leave them out as well, it will just change the topping texture a bit.
Christina
This is our absolute favourite dessert and especially warming on a cold winter’s day (like this evening!) with plenty of hot home made custard. It’s a great crumble recipe and different to the ‘grain’ ones I’ve made for years. This is so much healthier and tastier too! Thanks Katie.
Katie
I'm glad you like it Christina! Yes, such a good dessert this time of year 🙂
Faye
Can you substitute coconut flour or other non-wheat flour for the almond flour?
Katie
Yes! You can use tigernut flour in place of the almond flour. It works as a 1:1 sub and is grain free, gluten free and nut free.