Vegan Cranberry Pear Hazelnut Crumble
GFF Magazine
GFF Magazine, a quarterly magazine for food lovers, celebrates uncompromisingly Good Food (Forever), drinks, and destinations, and the joy of creating and sharing them with others. And, oh yes: it’s Gluten-Free (Forever), too, although you’ll never taste the difference. Each issue features recipes from top chefs, cookbook authors, and bloggers; tutorials for mastering gluten-free cooking; trends, products, people, and places worth knowing about; deliciously indulgent travel; lifestyle extras that’ll elevate your everyday; and a whole lot of fun and stunning photography along the way.
Ingredients
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6 medium firm-ripe pears
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1½ cups cranberries
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¼ cup maple syrup
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1 tablespoon lemon juice
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1 tablespoon corn starch
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¾ cup hazelnut flour
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½ cup rolled oats
Tools
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measuring cups
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measuring spoons
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large bowl
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spatula
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chopping board
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knife
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square baking pan
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vegetable peeler
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Peel the pears
With a vegetable peeler or paring knife, peel a pear. Slice the pear in half lengthwise through the stem. Using a round teaspoon or melon baller, scoop out the section of the pear with the seeds. Place the pear halves flat-side down on the chopping board and cut a "V" shape around the stem to remove. Cut the halves lengthwise into ½” wedges. If desired, place the pears in a large bowl of cold water with the juice of half a lemon to reduce browning. Repeat with the remaining pears.
6 medium firm-ripe pears
chopping board
vegetable peeler
knife
measuring spoons
Make the filling
Place the pear wedges, drained if used lemon-water, in a large bowl with the cranberries, maple syrup, lemon juice and cornstarch. Toss to combine.
1½ cups cranberries
¼ cup maple syrup
1 tablespoon lemon juice
1 tablespoon corn starch
measuring cups
spatula
large bowl
Transfer the filling to the pan
Scrape the fruit into a 9” square baking pan or 10” round baking pan.
square baking pan
Bake the filling
Place the filling on the middle shelf of the June Oven. Bake 25 minutes, or until the fruit is bubbling. Follow on-screen instructions to continue cooking if the fruit is not bubbling.
Combine the dry ingredients
In a large bowl or the bowl of a stand mixer, combine the hazelnut flour, oats, tapioca flour, brown sugar, cinnamon, nutmeg and salt. Mix to combine.
¾ cup hazelnut flour
½ cup rolled oats
2 tablespoons tapioca flour
½ cup light brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
large bowl
Add the butter
Add the cold butter cubes. Taking care not to overmix, rub the mixture with your fingertips or beat on low with the paddle attachment until the butter is worked in and large, moist clumps have formed.
5 tablespoons vegan butter
Add the hazelnuts
Stir in the hazelnuts, if using.
½ cup chopped hazelnuts
Remove the filling and keep the oven hot
Carefully remove the hot filling from the June Oven and set on a cooling rack. Keep the oven hot using the button below.
Stir and add the topping
Give the fruit a gentle stir to redistribute. Evenly crumble the topping over the baked fruit, keeping some pieces in hazelnut-sized chunks.
Bake the crumble
Return the crumble to the middle shelf of the June Oven. Bake 25 minutes, or until the fruit is bubbling vigorously and the topping is a deep golden brown.
Cool slightly and serve
Let cool 10 minutes before serving warm.
