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SERVES 8
½ cup all-purpose flour
¼ tsp ground
cardamom
⅛ tsp kosher salt
¼ cup plus 2 Tbsp
brown sugar
4 Tbsp cold vegan
butter, cut into
pieces½ cup rolled oats
½ cup roasted almonds,
chopped
1½ lbs Bartlett pears
(about 3), peeled
and diced12 oz blackberries
(about 4 cups)
1 Tbsp orange zest plus
1 Tbsp juice
- Heat oven to 425°F. In a
food processor, pulse
flour, cardamom, salt, and
2 Tbsp brown sugar until
combined. Add butter
and pulse to form small
crumbs. Transfer to a
medium bowl and gently
tos s with oats and
almonds; refrigerate
until ready to use.
- In a large bowl, toss
pears and blackberries
with remaining sugar,
zest, and juice. Transfer to
a 2-qt shallow baking dish,
cover with foil, and bake
for 20 minutes.
- Remove foil, stir fruit
mixture, and top with
crumble, squeezing
together into clumps as
you add it. Bake until
fruit is bubbling and the
top is golden brown,
12 to 15 minutes.
SECRET STAR
Vegan Butter
Dairy-free doesn’t
mean you’re stuck with
hydrogenated oils or
unrecognizable ingre-
dients. Opt for a brand
like Earth Balance.
(The Vegan Buttery
Sticks are a WH Te s t
Kitchen pick!)