This dessert is one of my go to’s as soon as the weather starts cooling down. It is sweet, buttery, nutty, and full of warm flavors. It’s soft, crunchy, and even saucy. I think it is a must to eat this vegan pear and blackberry crisp with a scoop of vanilla bean ice cream on top; they are a match made in heaven.

A close up look at the pecan-oat crumble topping.

This vegan pear and blackberry crisp is easy as 1, 2, 3!

I toss together sliced pears, blackberries, lemon juice, cane sugar, and cinnamon. This mix is the base of the crisp, which I lay in a buttered baking dish.

I stir together flour, oats, brown sugar, chopped pecans, cinnamon, and salt for the crumble topping. I then rub cold vegan butter into that dry mix until well incorporated. Next, I evenly distribute this crumbly mixture over the fruit and bake it for thirty minutes. Truly so stinkin’ simple to prepare!

Once the vegan pear and blackberry crisp has slightly cooled down, the crumble topping gets nice and crunchy. The fruit releases a lot of juices while baking, which I like. The juices almost make it feel like the dessert has a sauce, which tastes phenomenally delicious served with vanilla ice cream. I love the way vanilla ice cream pairs with the crisp because it balances everything. The crisp is sweet, so when paired with something “milky,” like ice cream, it evens the taste buds out.

A bowl of crisp with vanilla bean ice cream

This is the perfect vegan dessert for a cozy night in. . .

Whenever I eat this crisp, I guarantee you I have my feet on the couch, knees up, blanket wrapped around me, with a good movie playing. This dessert puts me in the coziest of moods. It’s just such a warm, festive recipe that I always look forward to around the end of the year.

This crisp would also be a perfect recipe to bring to the table for the upcoming holidays. It’s easy and quick to make and has always been a crowd-pleaser amongst my family and friends. PSST- I’ve even served this at a fine dining restaurant I once worked at for a special holiday menu, and it was a HUGE, successful hit!

A close up look at the vegan pear and blackberry crisp

This recipe is also easily customizable.

Read my “tiparooskis” below the written recipe for my substitute suggestions. Whether you make this crisp the way I have it written or choose to make a change according to my substitute suggestions, I think you will adore it. If this crisp recipe looks like something you’d enjoy, I think you might also enjoy my Easy & Chewy Vegan Ginger Molasses Cookies. Like the crisp, these cookies are full of warm, comforting flavors and is another popular recipe for the holidays.

If you give this vegan pear and blackberry crisp recipe a try, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!

Easy Vegan Pear and Blackberry Crisp

Author Chef Summer Storm – garden grub

This pear and blackberry crisp is phenomenal! The sweet cinnamon pears and blackberries are topped with a buttery, pecan-oat mixture and baked until golden brown and crumbly. Serve this with a scoop of vegan vanilla ice cream, and you have yourself an easy, delicious dessert for the colder season!

Print Recipe Pin Recipe

Prep Time 25

Cook Time 35

Total Time 1

Course Dessert

Cuisine American

Servings 8 people

Ingredients

Pear & Berry Base

3 cups pears of choice, peeled and thinly sliced (about 1/8th inch thick)
3 cups fresh blackberries
1 1/2 tsp lemon juice
1/4 cup organic cane sugar
1 tbsp ground cinnamon

Crumble Topping

1/4 cup + 2 tbsp all-purpose flour
1 1/2 cups old fashioned oats
1 cup + 2 tbsp organic brown sugar
1 cup plain, raw pecans, roughly chopped
1 tbsp + 2 tsp ground cinnamon
3/4 tsp kosher salt
1 cup + 2 tbsp vegan butter, COLD, plus more for greasing the baking dish (I use the brand Earth Balance.)

Instructions

Preheat the oven to 350 degrees Fahrenheit and grease a 9-inch baking dish with butter.
Toss all of the pear and berry base ingredients together in a large bowl. Pour this evenly into the greased baking dish and set it aside.
Evenly combine all of the ingredients for the crumble topping in a large mixing bowl, EXCEPT for the butter.
Break the COLD butter into small chunks and toss them into the bowl of the dry mixture. Now, rub all of the ingredients in between the palms of your hands to create a crumble-like texture. Rub this mixture until the butter is nearly completely incorporated into the dry mix.
Dump the crumble topping evenly over the pears and blackberries.
Set the baking dish on the middle oven rack and bake it for 30 minutes.
Allow the crisp to cool down for 10 minutes. The crumble topping will crisp up and harden once it cools down. Serve warm with vanilla ice cream!

Tried this recipe?Let me know how it was!

Tiparooskis

Welcome to the tip section of vegan pear and blackberry crisp! Here I provide my top tips to help you perfect the recipe. Sometimes, I also give substitute suggestions that I think you may find helpful.

Feel free to change up the fruit filling! A classic filling of just apples is DELICIOUS. You can not go wrong with an apple crisp, in my opinion! Or, do all pears or all blackberries. All of these options will be tasty; I am sure of it.
Allergic to nuts? Skip the pecans. Then, replace the pecans with more old-fashioned oats. Or, if you’re not allergic to nuts, perhaps you hate pecans, you can substitute them for walnuts instead.
The fruit releases a lot of juice while baking. It’s natural, and it’s normal. I love the juice because once the crisp is scooped into a bowl and served with ice cream, it all comes together nicely. Some of the liquid soaks into the crumble topping, and some of the ice cream melts into the juice. As the crisp cools, the juice will thicken as well.