Vegan Banana Pear Crumble with Peanut Butter Rum Topping

27 Oct

I’m not much of a cook, but I enjoy food.  One of my favorite foods is dessert.  I actually consider a dessert a meal and sometimes I even have ice cream for breakfast.  Even if I wanted to cook more I currently can’t because the gas has been off in my apartment since May, long story we’ll get into another time.  I have been in the mood to make something delicious and was visiting my friend who happens to have a working stove.  She had bananas and pears so I googled banana pear dessert and found this recipe.

Banana and Pear Crunch with Rum Laced Whipped Cream
serves 4-6

Fruit filling
3 bananas
2 ripe pears
3 teaspoons lemon juice
3 tablespoons brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg

Crunch topping
½ cup all purpose flour
¼ cup sugar
3 tablespoons butter
1 teaspoon vanilla extract
½ cup chopped walnuts or pecans

Whipped cream
1 ½ cups heavy whipping cream
¼ cup sugar
2 teaspoons white rum

Preheat the oven to 350 degrees.

Peel, core and cut pears into 1-inch pieces and put into a bowl. Slice bananas into same bowl and add lemon juice, brown sugar, cinnamon and nutmeg.Mix well. Spoon fruit mixture in buttered, square baking dish.

Crunch topping:
Put the flour, sugar, butter and vanilla in a bowl and work the mixture with your fingers to combine.Crumble over the top of the fruit. Sprinkle the optional nuts over the topping.

Bake for 30 minutes or until golden brown and bubbling.

  • Of course we modified some things.  My friend wanted to keep it vegan and we didn’t want to go to the store so we had to use what we had.
  • We made the fruit filling exactly as is, except we used allspice because we didn’t have nutmeg.  And lemon juice from a bottle.

Fruit Filling Ingredients

Chopped Fruit

Mix well, it's ok to get "hands on".


Pour into baking dish. Super easy!

  •  For the crunch topping we omitted the nuts since we didn’t have any.  We were going to use traditional white flour, but we ran into a lil problem. Bugs!

Creep crawlies...they were alive.

  • So, we used gluten free all purpose baking flour instead.  Thanks Bob!

Gluten free means you have to adjust the amount, you have to use more. We didn't know this and it turned out fine. Just not very crumbly.

  • We also didn’t use real butter.  We used Earth Balance soy free buttery spread.

Crumble Topping

  • Sprinkle on top and it’s ready for the oven.  Easy cooking is my kind of cooking.

Ready to bake.

  • The whipped cream was the most modified.  We wanted it to be vegan so we found this vegan recipe for whipping cream.  We didn’t have all the ingredients.  So, we decided to add peanut butter instead and used about 3 tablespoons.  We also subsituted almond milk for soy milk.

The necessities.

  • Melt the butter and add the rum.

  • Mix it all together.

  • After baking  the fruit filling for 30 minutes turn off oven, add peanut butter rum topping and stick back in oven.  Let it bake a little longer, watch it and take out after top has carmalized.

So good.

  • Enjoy with some pumpkin ale.  Perfection.


3 Responses to “Vegan Banana Pear Crumble with Peanut Butter Rum Topping”

  1. Chez Loulou October 28, 2011 at 4:23 AM #

    Glad you found the recipe on Chez Loulou and used it to create something fabulous!

  2. A Tablespoon of Liz October 28, 2011 at 10:28 AM #

    Every single thing about this recipe sounds amazing… I don’t even know if I can express in words how delicious this sounds to me.

  3. fashionfoodfeminism October 28, 2011 at 7:32 PM #

    It was delicious. You will not regret it if you make it and it is super simple. It was hard for us to not eat it all at once!

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