Asian Pear Crisp






So buttery and savory, sweet flavors!


This dish is warming with the use of cinnamon and nutmeg to spice this dessert.




















This is a recipe that my mom shared with me from one of her cook books! As usual, I have made a few tweaks to make it vegan. Actually, many of my favorite childhood foods for the holidays I have adapted to a vegan's diet, like cornbread stuffing, red mashed potatoes, and lentil-loaf instead of a meatloaf.


Honestly, this is a great dish for the fall and winter months (maybe I eat it as a breakfast option too, I just reduce the amount of sugar!) Well, try it out and hope that you like it as much as I do.


vegan Asian pear crisp


Prep time
Cook time
Total time
Best eaten when it is warm, this is a sweet and salty dessert that is so tasty. 
Creator: 
Cuisine: Vegan, Gluten-Free*
Serves: 8
Ingredients
Filling
  • 8 pears, diced
  • 2/3 cup of brown sugar
  • 1 1/2 Tbsp extra virgin olive oil or vegan butter melted
  • 3 Tbsp water
  • 3 Tbsp flour (or corn starch to make gluten-free)*
  • 2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp salt

Crust
  • 1 cup oats
  • 1 cup flour (or almond flour to make gluten-free)*
  • 1 cup of brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 tbsp extra virgin olive oil or vegan butter 
    Instructions
    1. Preheat oven to 400 degrees and grease a 9x13 pan (or similar dish) with extra virgin olive oil. Place aside.
    2. Chop the pears with the peel still on (you can peel them if you prefer peeled pears). 
    3. In a large mixing bowl, add the oil or melted butter to the pears and the 3 Tbsp of water. Put aside.
    4. In a small bowl, combine the brown sugar, flour, ground cinnamon, nutmeg, and salt listed under the filling and mix together well. After, mix with the pears coated with oil or butter.
    5. Now, transfer filling mix to the greased 9x13 pan and cook for about 30 minutes covered with foil.
    6. While the pears are cooking, make the crust by mixing together the oats, flour, sugar, cinnamon, and salt first. Then, drizzle the oil or buttery and try to create clumps with the mixture.
    7. When the filling has baked for 30 minutes, remove the foil and spread the oat topping mixture evenly to cook for another 20-30 more minutes, so that the crust is a crisp brown.
    8. After, let it cool for about 10 minutes and serve while warm!
    Notes
    *I have also made this crisp with chopped pecans and chia seeds, which add another tasty element to the crisp. Use about 1/2 cup of pecans or 1/4 cup of chia if you decide to try these!
    * Can also serve this with a delicious coconut whipped topping or ice cream

    When you guys make this and other vegan foods, share your creations by using the hashtag #meganunbounded on Instagram! I would like to see what you made and if you added any special touches to your dish.



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