Apple Pear Crumble

This is a healthy take on cozy, classic apple pie flavors. Super easy to put together, and great for potlucks, and holiday celebrations!

Start with fresh apples and pears for the filling, and a little bit of fruit-sweetened apple cinnamon jam – to taste. The jam I found is made by St. Dalfour, and I was so excited to find it that I ordered several jars at one time (on Amazon) to have handy throughout the chilly months.

I’m also using (in the crumble topping) a couple of no-sugar-added cereals, which I can find at my local health food store, but in case you cannot, I added a link to Amazon for them.

Hope you have a chance to try this. It’s SOS-free, very seasonal, and definitely delicious!.

If you haven’t already, I hope you’ll order The Plant-Based for Life Cookbook for your healthy kitchen!

Enhance your energy, your mood, and your health with over 100 deliciously simple recipes that nourish, comfort, energize and renew!

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Fruit Filling

2 1/2 pounds fresh apples (peeled, cored, sliced)
1/2 pound fresh pears (peeled or unpeeled, cored, sliced)
1/3 cup fruit-sweetened apple cinnamon jam (no-sugar added)
1/2  teaspoon cinnamon

Crumble Topping

1/2 cup oat flour
1/4 cup puffed millet cereal (like Arrowhead Mills)
1/4 cup fruit-sweetened corn flakes (like Nature’s Path)
1/4 cup pitted Deglet Noor dates
1/4 cup unsweetened nondairy milk
1 teaspoon cinnamon


Preheat oven to 350 degrees. Have an 8-inch square silicone cake pan ready.

Combine fruit, jam, and 1/2 teaspoon cinnamon in a medium bowl. Add mixture to baking dish.

In a food processor (I love my Breville) or blender (like a Vitamix) process oat flour, millet cereal, corn flakes and dates. Empty mixture into a medium size bowl. Add milk and 1 teaspoon cinnamon. Work in well with a wooden spoon (or with clean hands) until very well combined. Crumble topping over the fruit mixture, distributing evenly.

Bake for 30 to 40 minutes, or until the top is golden and juices are bubbling. Remove pan from oven, and serve warm or chilled.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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