Pear, Pomegranate and Maple Crumble
This pear pomegranate crumble is gluten-free, vegan, paleo-friendly, sweetened naturally with maple syrup and perfect for a festive winter party.
A few weeks ago I posted this pic on Instagram with all the pomegranates I’d just picked. And in fact, I had far more than could fit in that bowl. It was crazy!
My mom has several varieties of pomegranates trees and as I’m temporarily living within my parents (taking care of my dad who has Parkinson’s), I figured I might as well enjoy their fruit splendors. And I did. But after several days of pomegranate everything, even a pomegranate-lover needs a break.
So I popped out all those delicious arils (psst – thanks for your advice) and I packed up FIVE quart-sized plastic bags with arils, stacked them in the freezer and froze them. You know, for future use. Or…for when I’m craving a good ‘ol crumble.
This pear pomegranate crumble is the perfect combo of sweet, fruity goodness and cinnamon, cardamom crunch. I think you’ll agree that pears and pomegranates are a match made in heaven. And you know I love my cardamom. A crumble is similar to a fruit pie, but it’s faster and easier to make, and well, crumblier. Which I prefer. But I especially love my warm crumble topped with coconut whipped cream – which turns it into a soupy, goopy, messy, but delicious dessert.
Oh, and a quick word about the coconut whipped cream. I remember my first time making it a couple years ago and was super disappointed when three attempts turned to failure. I followed instructions to a “T” so I couldn’t figure out what I was doing wrong? Well, it turns out the brand of coconut milk is the largest variable in whipped cream success or failure. And for the last year, I’ve had nothing but 100%, repeatable success with this brand, so wanted to share.
- 6 pears, peeled, cored and diced
- ¼ cup maple syrup
- 1 tbsp arrowroot powder
- 1 tsp lemon juice
- 1 tsp cinnamon
- ¼ tsp cardamom
- 1 cup pomegranate arils
- 1 cup pecans
- 1 cup almond flour (I always use this brand)
- ¼ cup coconut oil, melted
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp sea salt
- pinch of cardamom
- 1 (13.5 ounce) can full-fat coconut milk, refrigerated overnight
- 1 tsp maple syrup
- 1 tsp vanilla extract
- Preheat the oven to 350 degrees fahrenheit.
- In a large mixing bowl, add all fruit base ingredients (except the pomegranate arils) and toss until well combined. Transfer fruit mixture to a 9x13 baking dish, top with the pomegranate arils and set aside.
- Add the pecans to a food processor and pulse 3-4 times to create small pieces. Add the remaining topping ingredients and pulse until you have a sticky, crumbly mixture.
- Sprinkle the topping on top of the fruit base and cook for 25-30 minutes, or until lightly golden.
- While the crumble is cooking, make your coconut whipped cream. Open the can of refrigerated coconut milk and scoop out the hardened coconut cream (leaving the coconut water). Place coconut cream in a mixing bowl and add the maple syrup and vanilla. Using a hand mixer on medium speed, fluff the coconut whipped cream for 10-20 seconds. Refrigerate until the crumble is done.
- Serve the crumble warm with a dollop of coconut whipped cream.
Other recipes you might like:
Roasted Cherry Cardamom Ice Cream (dairy-free and vegan)
And don’t forget to watch my video on How to Make Coconut Whipped Cream.