Looking for an easy dessert to stave off the winter chill? Fruit crumble is a no-brainer! Our version incorporates some beautiful last-of-the-season pears (our’s were Bosc, fresh from the tree), nutty spelt flour, walnuts, and – of course – a healthy dose of cinnamon. While traditionally considered a dessert, we find we enjoy this crumble best when served for breakfast (We rationalize it by calling it a “reverse-oatmeal”).
But really, it’s November – time for nesting and hovering ’round our old pal the oven. Get to it, friends!
(ps – We couldn’t resist including our latest thrifting find in this post)
What You’ll Need
- 1 c. spelt flour
- 1 1/2 c. old fashioned oats
- 1/3 c. brown sugar
- 2 1/2 t. cinnamon
- pinch nutmeg
- pinch cloves
- 1/4 t. salt
- 3/4 c. vegan margarine
- 1 c. walnuts, chopped
- 1 Lb. pears, sliced (about 6 cups)
- 2 t. lemon juice
- 2 T. corn starch
Preheat oven to 350 F. In a small bowl, combine flour, oats, brown sugar, 2 t. cinnamon, nutmeg, salt, and walnuts, and stir until well combined. With your hands, work in the chilled margarine, until a dough begins to form (it should be quite clumpy). Add in the walnuts, and refrigerate until ready to bake off the crumble. This can be made up to a day ahead.
In another bowl, combine the sliced pears together with the 2 t. lemon juice, 2 T. corn starch, and the remaining 1/2 t. cinnamon, and toss pears are coated. Transfer to a greased, 9×11 baking dish. Sprinkle crumble topping evenly over top.
Bake for one hour, until the topping is crisp and golden brown, and the juices are bubbling. Serve warm, and finish with vanilla almond milk or a helping of your favorite non-dairy ice cream (we like Coconut Bliss), and a handful of almonds.