Go Back
+ servings
Print Recipe
No ratings yet

Vegan Pecan Pear Crisp

This crisp is takes a new twist on classic fall fruit desserts. The juicy pears, warm spices, and crispy pecan topping come together in this sensational new treat!
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Servings: 9 servings
Author: Rachel Alexandra

Ingredients 

Crisp

  • 5 cups pears unpeeled, chopped, cored
  • ½ cup sucanat divided
  • ½ cup + 2 Tbsp whole wheat flour divided
  • ¾ tsp cinnamon divided
  • tsp nutmeg
  • tsp cloves
  • ½ cup old-fashioned rolled oats
  • ¼ cup pecans chopped
  • tsp baking soda
  • tsp baking powder
  • tsp Celtic sea salt
  • ¼ cup coconut oil melted

Maple Whipped Cream (omit if vegan)

  • 1 cup heavy whipping cream
  • 1 tsp pure vanilla extract
  • 2 Tbsp pure maple syrup

Instructions

Crisp

  • Preheat the oven to 350°F.
  • In a large bowl, combine the prepared pears, ¼ cup of sucanat, 2 tablespoons of flour, ½ teaspoon of cinnamon, nutmeg and cloves. Toss to combine the ingredients and transfer to an 8-inch ceramic baking dish.
  • Using the same bowl, add the oats, remaining flour, remaining sugar, pecans, remaining cinnamon, baking soda, baking powder, and sea salt.
  • Mix the dry ingredients before adding the melted coconut oil.
  • Incorporate the oil and spread the crumble mixture over the pears in the baking dish.
  • Bake for 40-45 minutes, until the top starts to get golden brown. If the pears were firm when raw, they should now be easily pierced with a fork. Let cool for at least 10 minutes before serving.

Maple Whipped Cream (omit if vegan)

  • While the crisp is cooling, pour the whipping cream and vanilla in the bowl of a stand mixer.
  • Using the whipping attachment, whip the cream on medium-high speed until it is light and fluffy.
  • Add the maple syrup and continue whipping until it regains its fluffy consistency.

Notes

If a nut allergy is a concern, this recipe can be made my simply omitting the pecans. (If you can have them though, I highly recommend adding them!)
Tried this recipe?Tag @roots_and_rosemary on Instagram