This simple vegan fruit crumble combines seasonal pears with spicy ginger. The gluten-free, plant-based topping is made from healthy cashews. Portion into small baking tins for your own personal dessert.
Heat a wide pan over medium heat. Add the pears and water and cover. When the pears have started to soften, after about 8 minutes, add the brown rice flour, ginger, and cinnamon. Stir well. Cook, uncovered, until the brown rice flour is absorbed. Remove from the heat. Stir in the lemon juice, vanilla, and pinch of salt.
While the pears are cooking, you can make your crumble topping.
To make the Gluten-Free Crumble Topping:
Remove the dates from the soaking water, but save the water. In a food processor, food chopper, or blender, combine the dates and macadamia nuts. Pulse until very well chopped, about 20-25 pulses. Add the brown rice flour and a dash of salt. Add 2 tablespoons of the date soaking water. Puree the mixture. It should start to come together into small, pea-sized clumps. Add more water, one tablespoon at a time, until you reach this texture.
To make and bake the Plant-Based Ginger Pear Fruit Crumble:
Pour the Plant-Based Ginger Pear Filling into an 8-inch pie pan. Sprinkle the Gluten-Free Crumble Topping evenly to cover. Place in the oven and bake 30-40 minutes, until golden brown on top and hot and bubbly around the edges.