Vegan buckwheat and pear crumble

Vegan buckwheat and pear crumble with juicy pears, buckwheat flour, walnuts, olive oil, maple syrup and cinnamon – warm, crunchy and easy from the oven.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 30 min
• Total time: 45 min
• Calories: 385 kcal per serving
• Protein: 5 g
• Fat: 19 g
• Carbs: 48 g

Ingredients

• 2 pears
• 70g buckwheat flour
• 30g walnuts
• 2 tbsp extra virgin olive oil
• 2 tbsp maple syrup
• 1 tsp cinnamon

Method

You’ll need: oven · chopping board · knife · mixing bowl

1. Preheat the oven to 180 °C (160 °C fan) and lightly grease an ovenproof dish if needed.
2. Wash the pears, remove the cores and cut the flesh into rough wedges. Put the pears in the dish and sprinkle with cinnamon.
3. Roughly chop the walnuts and mix them in a bowl with the buckwheat flour, olive oil and maple syrup. Work everything into a loose crumble.
4. Spread the crumble evenly over the pears so the fruit is well covered.
5. Bake the crumble at 180 °C for 25–30 min until the topping is golden brown and the pears are soft.
6. Serve the vegan buckwheat and pear crumble warm, ideally fresh from the oven.

Good to know

When it gets cooler outside, this is exactly the kind of oven-baked pudding I love. Warm, soft, crunchy – and on the table without much effort.

Swaps

Walnuts → pecans (similarly nutty, a little milder in flavour); maple syrup → date paste (natural sweetness plus a little fibre); pears → apples (also contain fibre and hold their shape when baked); olive oil → avocado oil (mild in flavour, mainly unsaturated fatty acids)

Allergens

Contains tree nuts (walnuts); well suited to children if the nuts are finely chopped, and in pregnancy the ingredients are fine with good kitchen hygiene.

Dairy-free recipes