A pearfect warm and cozy dessert on a chilly fall or winter night! So quick and easy for any night of the week and elegant enough to serve company. Tastes so rich and delicious it’s hard to believe it’s vegan and gluten free.
Makes: 4 Servings
Prep Time: 10 minutes
Bake Time: 30-35 minutes
- 2 green or yellow pears (Use the varieties with thinner skin in order to leave it on while roasting or peel the pear if desired.)
- 1/2 cup crisp topping-See recipe below
- 1 small apple, peeled and chopped
- 2 Tablespoons cinnamon sugar
- Drizzle of pure maple syrup
- 1/2 cup whipped coconut cream-See recipe below
- Preheat oven to 350. Line a baking dish with foil.
- Slice pears in half lengthwise and remove center core with a spoon or melon baller.
- Sprinkle pear cavities with cinnamon sugar and fill with chopped apples, piling into large mound on top the pears. Add a drizzle of maple syrup and sprinkle crisp topping liberally over each.
- Bake in 350 oven for approximately 30-35 minutes until pears are soft and crisp is golden.
- Serve with dollops of maple cinnamon whipped coconut cream.
For Crisp Topping:
- 1/4 cup gluten free flour (I like almond flour for this streusel)
- 1/4 cup granulated sugar (or coconut sugar or other sugar substitute of choice)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 2-3 tablespoons solidified coconut oil or vegan butter
- Combine the almond flour, or other gluten free flour, sugar, salt, and cinnamon in a bowl . Add the coconut oil or butter and mix with a fork or fingers until the mixture is crumbly.
For Coconut Cream:
- Solidified portion from 1 can full fat coconut milk chilled unopened in the fridge overnight until thoroughly chilled-reserve liquid for another use.
- 2 tablespoons of sugar
- 1 tablespoon pure maple syrup
- 1/2 teaspoon cinnamon
- Open a chilled can, scoop out only the hardened cream from the top of the can and add to a mixing bowl, reserving the remaining liquid at the bottom of the can for a smoothie or another use.
- Add sugar, cinnamon, and a small drizzle of pure maple syrup being careful not to add too much so it doesn’t make the mixture too runny. Add more maple syrup only if mixture needs more liquid to cream up depending the on how hard the coconut cream is.
- Using a hand mixer (Stand mixer will NOT yield the same result for this) beat mixture in medium high a few minutes until mixture is thoroughly whipped and creamy.
- Serve dollops of the coconut cream on top of the roasted pears.
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