Pear Crumble with Cashew Cream

Lets get ready to crumble! This pear crumble teamed with cashew cream is super easy to make and packed with flavour and texture. This dessert is suitable for those following a dairy-free or vegan diet.


Serves 6-8


Pear Crumble

  • 5 pears (I used Packham pears)
  • 1 tbsp. organic maple syrup
  • Zest and juice from one orange
  • 1 tsp. cinnamon
  • 1 tsp. ground nutmeg
  • 2 cups rolled oats
  • 1 cup raw almonds
  • 1 cup macadamias
  • 2 tbsp. coconut flakes
  • 75 grams organic coconut oil
  • Pinch of Himalayan rock salt

Cashew Cream

  • 1 cup raw cashews
  • 150mls water
  • ½ tsp. vanilla extract
  • ½ tsp. cinnamon
  • 1 medjool date, pip removed
  • Pinch of Himalayan rock salt


  1. Preheat oven to 180 degrees celsius.
  2. Core the pears and cut into cubes, keeping skin on.
  3. Combine the pears, zest, juice, cinnamon, nutmeg and maple syrup in a saucepan over medium heat stirring regularly for 6 minutes, or until the pears soften and collapse slightly. Set aside while you make the crumble.
  4. To make the crumble, place the oats, almonds, macadamias, coconut flakes, coconut oil and salt in a food processor and blitz until the mixture becomes smooth, but with some lumps retained for a crunchy texture.
  5. Pour the pear mixture into the base of a large ovenproof dish. Spoon the crumble over the top ensuring no pear mixture is visible.
  6. Bake for 25-30 minutes or until the crumble has browned evenly on top.
  7. To make the cashew cream, place the cashews, vanilla, cinnamon, water, date and salt in a food processor and blend until smooth and creamy. There should be no lumps remaining.
  8. Serve the crumble with a generous dollop of cashew cream on top.
  9. Enjoy x

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