Makes 12 Preparation Time 25 Minutes Total Cooking Time 50 Minutes
Safe to freeze for 3 months
I make no apologies, I love the top of fruit crumble, ever since I was a young girl the top to an apple crumble held more appeal. That crunchy sweet part was so delicious it started my love of all things crumble.
These delicious bars have the added texture of a biscuit base which makes them extra moreish.
I wanted something easier to divide up and take with you such as to work, packed lunch or picnic. These certainly fit the bill and have been very well received.
You can make them with a different fruit as long as you remember to pair the spice with the fruit, such as apple and cinnamon or rhubarb and ginger. Play around with your combinations. Adding finely chopped nuts to the topping gives an extra bite too. I use walnuts or hazelnuts. Either way, I hope you like them.
- 115g dairy-free butter
- 50g granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 128g plain flour
- 3 pears
- 1.5 tsp ground ginger
- 2 tbsp plain flour
- 2 tbsp granulated sugar
- 40g oats
- 60g light brown sugar
- 30g plain flour
- 60g cold cubed dairy-free butter
- 1/4 tsp ground ginger
- A handful of chopped walnuts
- Preheat the oven to 150C and line the bottom of an 8-inch tin with baking parchment.
- Cream the butter and sugar until creamy with an electric mixer, add the vanilla extract and salt.
- Add the flour and stir in and then gather together with fingertips. Do not overwork. Once done press out the mixture evenly into the tin. Place into the oven and bake for 15 minutes.
4. Leave in the tin to cool for 30 minutes. Turn up the oven to 180C ready for the next stage.
5. Once cool you can make the filling. Slice the pears and place into a large bowl and stir through the flour, sugar, and spice, set this to one side while you make the topping.
6. In a separate bowl add the oats, flour, and ginger and mix together. Rub in the cold cubes of butter with your fingertips until they resemble large breadcrumbs, then stir through the sugar until well combined.
7. Lay the pear slices over the top of the base, making sure it is all covered. Sprinkle over the streusel topping coving the pears fully. Place into the oven and cook for 30 mins.
8. Remove from the oven and leave to cool in the tin completely, then place on a board and divide it into 12 equal pieces.
Store in an airtight plastic container or you can freeze them individually wrapped in cling film. These are great eaten on their own or with custard or cream. For more crunch to your topping add a handful of chopped walnuts. For an alternative taste use apples for the filling with cinnamon. As long as the fruits you use do not contain too much moisture it works well with many combinations.
If you make this, don’t forget to tag me on twitter as @veganalchemist1 or my facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.