This vegan, gluten-free and low glycemic (with coconut crystals, not brown sugar) dessert is so delicious your guests won’t even know it’s so good for them! You can use other fruits and berries if you like for the filling. Please use organic ingredients whenever possible.

Apple Pear and Pecan Crumble


For the Filling

6 Large apples (peeled, cored and cut in 1 inch chunks)

3 Large pears (peeled, cored and cut in 1 inch chunks)

3 Tablespoons *coconut crystals or brown sugar (or 3 Tablespoons honey)

1 Tablespoon honey

¼ Cup water or apple juice

1 Teaspoon fresh lemon juice

1 Teaspoon vanilla

1 Teaspoon cinnamon


In a large bowl lightly mix all the ingredients together and pour into a large baking dish sprayed with organic non-stick spray. Set aside and make the crumble topping. Pre-heat your oven to 350 degrees.

For the Crumble

2 Cups oatmeal (un-cooked)

½ Cup almond meal (you can grind your own in a blender or food processor)

½ Cup white rice flour (you can use brown rice flour too)

½ Cup shredded coconut (unsweetened)

¼ Cup large coconut flakes (unsweetened) (optional)

½ Cup pecans (finely chopped)

½ Cup *coconut crystals or brown sugar (or ½ cup honey)

3 Tablespoons coconut oil (melted)

½ Cup honey or agave sweetener

1 Teaspoon vanilla

1 Teaspoon cinnamon

1 Teaspoon sea salt

Raspberries or other berries and mint for garnish


In a large bowl mix all ingredients together well. Evenly pour the crumble over the fruit mixture. You may add a few raspberries, blackberries, or blueberries to the top before baking. Bake the crumble in a 350 degree oven for about 20 to 30 minutes. Start it out covered and then uncover it after about 15 minutes. It helps to soften and cook the fruit. You can also refrigerate the crumble overnight and bake later. You may need to bake a bit longer if you bake right out of the refrigerator. It is great served warm with ice cream, rice dream, or coconut non-dairy ice cream.

Until next time “Savor Every Morsel of Life” xxx Chef Kate

Visit the Kora Organics Blog (under Chef Kate) for more healthy organic recipes and articles.

Image By: Peter Turner