Vegan Apple and Pear Crumble
This vegan apple and pear crumble is the ultimate comfort dessert: simple to make, naturally dairy-free, and irresistibly delicious. Sweet apples and juicy pears are cooked with brown sugar, then topped with a buttery coconut-oil crumble that’s crisp on top and tender underneath.
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There are hundreds of ways to make the best crumble, with recipes calling for blueberries, blackberries, rhubarb, peach, plum, and, of course, apples. Knee deep in autumn baking, I just knew I had to include apples and pears for that perfect cold weather fruit match.
Why You’ll Love This Recipe
- Completely vegan and dairy-free — made with coconut oil instead of butter, and naturally egg-free.
- Simple pantry ingredients — the recipes calls for only 6 pantry staples, including apples, pears, flour, brown sugar, coconut oil and walnuts.
- Perfect autumnal flavour — a mix of seasonal pears and apples with a crunchy walnut topping makes the best cold weather treat.
- Customisable — add rolled oats, pecans, almonds, cinnamon, or even dried fruit for extra texture and flavour.
- Crowd-pleasing comfort food that works year-round.
Expert Tips
- Cut the fruit evenly. This ensures both apples and pears cook at the same rate.
- Use firm fruits, as overripe fruit can turn mushy during baking.
- Don’t overmix the topping. Keeping some small clumps gives that perfect crumbly crunch.
- A crumble doesn’t need to be refrigerated. Just cover it with foil and leave it at room temperature for up to three days.
- Make single-serving portions in ramekins, like I did with these mini apple crisps. This apple and pear crumble recipe makes about six mini servings.
- You don’t have to peel the apples. The filling is cooked before it’s baked, so the peels are cooked all the way through and super soft. Plus, this way you get some extra fibre and vitamins that would otherwise go to waste.
Ingredients and Substitutions
- Pears – Choose ripe but firm pears, such as Conference or Bartlett. For a smoother, softer filling, it’s best to peel them, but if you’re in a hurry and don’t mind some extra texture, you can also chop them without peeling them first.
- Apples – I used Bramley apples for their tart flavour that complements the sweetness of pears. Stick to tart varieties, such as Granny Smith, Golden Delicious, or Honey Crisp.
- Coconut oil – Used in both the filling and crumble topping. You can substitute vegan butter if you prefer, or even regular butter if not vegan.
- Brown sugar – Dark brown sugars gives the filling and the topping a deep caramel flavour, but light brown sugar or coconut sugar will work as well.
- Flour – All-purpose flour forms the base of the crumble. You can use a 1:1 gluten-free flour blend if needed.
- Walnuts – Optional, but give the topping a nice crunch and nutty flavour. Pecans or almonds are also great.
Step-by-Step Instructions
Step One – Make the fruit filling
Peel, core, and chop the apples and pears into bite-sized cubes (about ½ inch or 1cm). In a large skillet or saucepan, melt the coconut oil over medium heat. Add the fruit and brown sugar, stir well and cook for 8–10 minutes, until the fruit softens and starts to release its juices. You want the mixture syrupy but not mushy. Transfer the fruit filling into your prepared baking dish, spreading it out evenly.
Step Two – Make the crumble topping
In a mixing bowl, combine the flour and brown sugar. Add the coconut oil (at room temperature, don’t melt it) and use your fingers or a fork to rub it into the dry ingredients until the mixture resembles coarse breadcrumbs. Stir in the chopped walnuts. You should have a crumbly, slightly sticky texture that clumps together when pressed.
Step Three – Assemble and bake
Sprinkle the crumble topping evenly over the fruit mixture. Don’t press it down too hard, as a loose layer gives you that crisp texture. Bake for 25–30 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges. Remove from the oven and let it cool for about 10 minutes before serving. The filling will thicken slightly as it rests.
Variations of Apple and Pear Crumble
Replace coconut oil with butter in the crumble topping for a non-vegan version. Both work equally well, though using oil gives it a slightly crumblier texture.
Serving Suggestions
- Serve this vegan apple and pear crumble warm with a scoop of vegan vanilla ice cream or a dollop of coconut yogurt.
- Drizzle with a little maple syrup or vegan caramel sauce for extra indulgence.
- For brunch, pair it with a cup of coffee or chai and a sprinkle of toasted nuts on top.
FAQs
I used Bramley apples for their tart flavour that complements the sweetness of pears. Stick to tart varieties, such as Granny Smith, Golden Delicious, or Honey Crisp.
Yes! The recipe works perfectly with either fruit alone, just keep the total weight the same.
Absolutely. Simply omit the walnuts or replace them with sunflower seeds or some rolled oats.
You can store this vegan apple and pear crumble in an airtight container or covered with foil at room temperature for up to 3 days, or in the fridge for up to 4 days. You can reheat it in the microwave or eat it cold.
Yes! Let it cool completely to room temperature first, then cover the dish with a layer of plastic wrap or foil, or transfer portions into airtight, freezer-safe containers. It should last for up to 3 months.
More Apple and Pear Recipes
- Easy Baked Apples with Walnuts
- Healthy Apple Pie
- Healthy Breakfast Apple Crisp
- Baked Pears with Walnuts
Vegan Apple and Pear Crumble
Ingredients
Filling
- 3 medium pears, chopped
- 3 medium apples, chopped
- ⅛ cup (25 g) coconut oil
- ⅛ cup (25 g) dark brown sugar
Crumble Topping
- 1 ¼ cup (150 g) all-purpose flour
- ¼ cup (50 g) dark brown sugar
- ⅓ cup (75 g) coconut oil, at room temperature
- ⅓ cup (50 g) walnuts, chopped, optional
Instructions
- Preheat the oven to 375°F (190°C).
- Peel and core the apples and pears, and chop them into ½ inch (1cm) cubes.
- In a pan or skillet, melt the coconut oil and add apples, pears and dark brown sugar. Cook until soft, for about 10 minutes, stirring frequently so the bottom doesn't stick. Transfer the filling into a 9-inch (23cm) round baking dish at least 2 inches (5cm) deep.
- In a large bowl, mix flour, sugar, coconut oil and walnuts (if using). Rub the mixture together using your hands to form a breadcrumb texture.
- Spoon the crumble topping over the fruit filling and bake for 25-30 minutes until the filling starts to bubble and the topping turns golden brown.
