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Crumble in a bowl & large serving dish.
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5 from 1 vote

Pear Crumble with Granola Topping (Vegan)

This delicious, gently spiced & super easy to make pear crumble makes for such a comforting dessert. You will love its granola style topping which is simply out of this world!
Course Dessert, Pudding
Cuisine British, International
Keyword pear crisp, pear crumble, vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 409kcal
Author Jo Allison


  • 700 g pears (approx. 4-5 pears) ripe but still holding their shape are the best
  • 25 g unsalted vegan butter I use Flora Plant
  • 30 g brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon mixed spice


  • 75 g plain (all-purpose) flour
  • 30 g porridge oats you could use jumbo oats here for more defined texture
  • 30 g ground almonds
  • 75 g brown sugar
  • 75 g vegan block butter I like unsalted Flora Plant
  • 30 g walnuts roughly chopped
  • 30 g sunflower seeds


  • Start by preparing crumble topping. Put flour, sugar and cubed, cold vegan butter in a large bowl and start working the butter into the mixture with your fingers, squashing it gently as you go until more or less incorporated and you get that breadcrumbs like consistency. This part can be also done in a food processor.
  • Next add oats, ground almonds, chopped walnuts and sunflower seeds and incorporate them into the crumble by mixing in with your hand. Once crumble is ready set it aside and get on with preparing spiced pears.
  • Preheat the oven to 180C/350F/Gas Mark 4.
  • Peel, core and slice the pears. If your pears are a bit overripe and falling apart a bit, don't worry about slicing them but cut them into chunks which will be fine as well.
  • Melt some vegan butter in a pan or ovenproof skillet. Add pears followed by spices and sugar, give it all a gentle mix.
  • Gently fry the pears until sugar has dissolved and pears softened a bit (5-10 min). The timing will depend on your pears and whether they were quite firm or a bit overripe.
  • Transfer your pear mixture into lightly buttered pie/crumble dish and top it with crumble topping.
  • Bake in preheated oven for 25-30 minutes until the crumble is nice and golden and pear mixture is bubbling.
  • Serve and enjoy!



  • Nutritional information is approximate, per serving based on 6 servings and should be treated as as rough guideline only. Ice cream or custard you might serve your crumble with haven't been included in the calculations. 
  • Leftover pear crumble can be cooled and kept in the fridge for 3-4 days.
  • Freezer friendly both baked or unbaked (see Storing & Freezing).
  1. You can squash crumble into little granola like clusters if you'd like more body into your crumble or you can keep it nice and fine.
  2. If your pears are slightly overripe and too juicy to handle, don't worry about slicing them but cut them into chunks instead.
  3. If you own cast iron skillet, feel free to caramelise your pears in it, top with crumble and bake (all in one pan) saving on washing up.
  4. This recipe yields quite a lot of crumble. Don't feel like you need to use it all if you prefer higher ratio of filling to the topping. Unbaked crumble topping can be frozen for another time or you can bake it on the baking tray at 180C/350F for about 20 minutes until crispy and use as a topping for yogurt, fruit salad etc.


Calories: 409kcal | Carbohydrates: 51g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 2g | Sodium: 116mg | Potassium: 253mg | Fiber: 6g | Sugar: 29g | Vitamin A: 34IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 2mg