This vegan and gluten free pear crumble is flavoured with cardamom and chocolate, both best friends of pears, for a departure from classic cinnamon scented crumbles. Easy, much healthier than usual, and with hazelnuts for an extra boost.
Bake for 30-40 minutes, or until the pears are soft and the crumble is golden and crispy. Serve warm for extra deliciousness, but it's very good cold as well. This will keep for 2-3 days. I topped these with a little coconut whipped cream and some extra chocolate.
1. I also tested the topping with spelt and kamut flour, and it turned out well with both. I'm not sure about other gluten-free flours, though. If you try it with something else, please let me know how it turns out in the comments.
2. Other nuts can be used in place of the hazelnuts - try almonds, or sunflower seeds for a nut free option. You can also leave the nuts out.