Pear and Coconut Crumble

Veronika Sophia Robinson

Vegan crumble

Comfort in a bowl!

  1. 4-6 large, ripe pears
  2. 6 tbsp coconut oil (or margarine)
  3. 10 tbsp coconut sugar (or other unrefined sugar) or maple syrup
  4. Juice of half a lemon
  5. 2 cups coconut cream
  6. Dusting of ground ginger
  7. Crumble:
  8. 1/3 cup solid coconut oil (or margarine, but coconut is better)
  9. ½ cup coconut sugar (or other unrefined sugar)
  10. 2 cups jumbo oats
  11. 1/3 cup desiccated coconut
  12. ½ cup 80% dark chocolate, broken into pieces (ginger chocolate is especially good!)

Preheat the oven to 350F/180C. Peel the pears, cut in half, and remove the stalks and seeds. Drizzle with lemon juice to stop browning.

Melt coconut oil (or margarine) in a pan, and add the pear halves. Add the sugar, and allow to caramelise.

After about fifteen minutes, add the coconut cream. Place the contents into a casserole dish. It will look like there’s too much liquid, but don’t worry, as it will be absorbed by the crumble.

Make the crumble: I prefer not to use flour in my crumble as I’m gluten free, but if you’d like it, use about 3/4 cup flour, and half the amount of oats. Rub the oil or margarine into the oats. Add the sugar and desiccated coconut. Add the pieces of chocolate and mix well. Place the mixture onto the top of the pears. Bake for 45 minutes.

Serve with soy cream or soy ice cream.

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