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!
Servings: 9 servings
Ingredients
Crisp
- 5 cups pears unpeeled, chopped, cored
- ½ cup sucanat divided
- ½ cup + 2 Tbsp whole wheat flour divided
- ¾ tsp cinnamon divided
- ⅛ tsp nutmeg
- ⅛ tsp cloves
- ½ cup old-fashioned rolled oats
- ¼ cup pecans chopped
- ⅛ tsp baking soda
- ⅛ tsp baking powder
- ⅛ 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!)
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