For pears at their soft, sweet best.
Pears usually have their own timetable. They can spend days on the counter refusing to budge, then, almost without warning, every pear in the bowl is ripe and asking to be eaten. This crumble is what to make when they get there before you do. Cinnamon and maple suit their mellow sweetness, and the protein crumble gives the soft fruit a crisp, craggy top. Have it warm from the oven, or keep it in the fridge for breakfast the next day, assuming the pears haven’t already taught you enough about planning ahead.
Ingredients
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3 small ripe pears, halved and cored
Maple-Walnut Protein Crumble
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¾ cup old-fashioned rolled oats
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¾ scoop Warrior Blend Performance - Vanilla
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¼ cup all-purpose flour
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¼ cup walnuts, roughly chopped
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¾ tsp cinnamon
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⅛ tsp fine sea salt
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3 Tbsp pure maple syrup
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3 Tbsp vegan butter, melted
For Serving
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Coconut yogurt
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Pure maple syrup, for drizzling
Instructions
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Preheat oven to 375°F. Halve and core the pears, creating a small well in the center. Arrange cut-side up in a baking dish.
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Combine oats, Warrior Blend, flour, walnuts, cinnamon and salt.
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Stir in maple syrup and melted vegan butter until the mixture is moist and clumpy.
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Divide the crumble between the six pear halves, generously mounding it into the centers and over the tops.
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Bake for 30–35 minutes, or until the crumble is golden and the pears are very tender when pierced with a knife. Add 5–10 minutes if needed.
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Serve warm with a spoonful of coconut yogurt and a light maple drizzle.
