Vegan Apricot Pear Crumble

• 350 grams Kamut Flour
• 1 teaspoon Cinnamon
• 1 pinch Salt
• 8 grams Baking Powder
• 1 Lemon, The Zest
• 80 milliliters Canola Oil
• 120 milliliters Maple Syrup Plus More For Drizzling Over Pears
• 60 grams Water
• 1/2 jars (1/2 Pint Size) Apricot Jam, Or As Desired
• 1 Pear, Cored And Sliced
• 1 Tablespoon Brown Sugar (for The Topping)
• Vanilla Frozen Yogurt

1. 1.
2. In a mixing bowl add dry ingredients: flour, cinnamon, salt, baking powder and lemon zest.
3. 2.
4. In another bowl mix the wet ingredients: canola oil, maple syrup and water.
5. 3.
6. Add the wet ingredients to the dry and mix.
7. 4.
8. Add a bit more water if necessary to make the dough come together.
9. 5.
10. Make a ball with the dough, wrap it in plastic and let it rest in the fridge for about 30 minutes.
11. 6.
12. Preheat the oven to 180 degrees C (350 degrees F).
13. 7.
14. Take the dough out of the fridge and unwrap it.
15. 8.
16. With 3/4 of the dough, press it into the bottom and up the sides of a 23 cm (9) pie plate.
17. 9.
18. Spread the apricot jam on top.
19. 10.
20. Toss the sliced pears with some maple syrup and place the slices on the jam.
21. 11.
22. Sprinkle the rest of the dough on top, with some brown sugar.
23. 12.
24. Bake it for 25 minutes, then check the top.
25. You might need an additional 6-7 minutes for the top.
26. 13.
27. Serve with a dollop of vanilla frozen yogurt.

flour, cinnamon, salt, baking powder, lemon, canola oil, maple syrup, water, apricot, brown sugar, vanilla

Taken from tastykitchen.com/recipes/special-dietary-needs/vegan-apricot-pear-crumble/ (may not work)