Vegan Pear Crisp
Pears make for an ideal alternative to more traditional apples in this simple and vegan pear crisp. Because pears are already so sweet, you only need a touch of sugar in the topping to make an indulgent dessert. Bake the pear crisp in ramekins to create individual crisps with instant portion control!
I’ve been a little obsessed with pears recently and have probably eaten one or two a day for the last week. It’s so hard to find a perfectly juicy pear, so when I found a whole bag of the organic bartlett variety at Trader Joe’s the other day, I knew I needed to stock up and enjoy them while they’re available.
However, instead of eating fruit yesterday, I filled up on pumpkin peanut butter cups and then promptly went into a sugar coma that left me useless for the rest of the day. Today I’m vowing to eat more fruit and vegetables and slightly less chocolate. (Note: I said slightly, not none at all. Who do you think I am?)
I ate nearly an entire head of kale for lunch, so I feel totally justified in getting some of my fruit servings in the form of vegan pear crisp. Because why eat a plain old pear when you can cover it in cinnamon and buttery oat crumble?
- 4 ramekins
- 4 pears (I used Bartlett, but Bosc would also be delicious)
- 1/2 cup + 1/2 tablespoon all-purpose flour, divided
- 1/2 cup rolled oats
- 1/4 cup organic cane sugar
- 1/4 cup earth balance buttery spread, melted
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 4 tablespoons filtered water
- Pre-heat the oven to 350 degrees F.
- Chop the pears and place them in a medium bowl. Add to the pears: cinnamon, nutmeg, ginger, and 1/2 tablespoon flour. Toss until the pears are evenly coated.
- Evenly distribute the pears in the ramekins. Add 1 tablespoon of water to each and set them aside.
- In a separate medium bowl, combine the remaining 1/2 cup flour, oats, sugar, 1/2 teaspoon cinnamon, and melted buttery spread. The texture should be slightly dry and crumbly. Evenly distribute the topping into the ramekins.
- Set the ramekins on a baking sheet and bake for 30 minutes, or until the topping has turned golden brown and the pears are very tender. Allow to cool slightly before serving.
