Servings: 6-8
Ingredients
Filling:
6 large pears, peeled, cored, and sliced
1 lemon
1⁄2 cup coconut sugar
1 tablespoon maple syrup
2 teaspoons ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄4 cup vegan butter
1 teaspoon vanilla extract
1⁄2 cup dried cranberries
Crumble Topping:
3⁄4 cup all-purpose gluten-free flour
3⁄4 cup old fashioned gluten-free oats
1⁄2 cup coconut sugar
1⁄2 cup pecans, chopped

1 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
1⁄2 cup cold vegan butter, cubed
Pinch of salt
Directions
Heat the oven to 350 F.
Filling: Place the sliced apples into a medium-sized mixing bowl and lightly dress
them with lemon juice. Add coconut sugar, maple syrup, 1 teaspoon ground
cinnamon, and 1⁄4 teaspoon ground nutmeg. Toss to evenly coat.
In your Golden Rabbit Cobalt Swirl Mini-Dutch Oven on the stovetop, melt the
vegan butter over medium-high heat. Add vanilla extract, 1 teaspoon ground
cinnamon, and 1⁄4 teaspoon ground nutmeg. Stir and cook for about 2 minutes.
Add the prepared pears and gently stir to coat them evenly. Add cranberries and
cook for about 6 minutes, or until the pears are tender. Carefully stir occasionally.
Crumble Topping: In a separate mixing bowl, add gluten-free flour, gluten-free
oats, coconut sugar, chopped pecans, ground cinnamon, ground nutmeg, and salt.
Mix together.
Add in cold, cubed vegan butter, and incorporate into the mixture by breaking
them into small pieces using your hands.
In the dutch oven, sprinkle the crumble on top of the now-tender pears and bake in
the oven with the top off for 30 minutes, or until the top is golden. Serve à la mode
with a scoop of dairy-free vanilla ice cream or coconut whip.