Ginger, pear and plum crumble

prep time
cooking time
Recipe by Christie Connelly


3 medium pears, peeled, cored and diced

4 medium plums, stoned and diced

125ml (1/2 cup) Vitasoy Soy Milky Lite

1/2 teaspoon ground cinnamon

1 teaspoon vanilla bean paste or extract



140g (1 cup) gluten free plain flour

50g (1 cup) rice puffs*

80g (1/2 cup) sugar, any kind

4 tablespoons dairy free spread*, plus extra for greasing

2 tablespoons crystallised ginger, finely chopped


  1. Heat the oven to 200C and grease a 1.5L baking dish with dairy free spread.
  2. Place the diced pears and plums inside the baking dish. Whisk together the soy milk, cinnamon and vanilla in a small jug and pour over the fruit.
  3. To make the topping, place the flour, rice puffs and sugar into a large bowl. Add the dairy free spread and mix with your fingertips until the butter is evenly distributed and a lumpy mix with clusters is formed. Stir in the ginger.
  4. Press the topping onto the fruit, covering the whole surface. Bake in the oven for 25-30 minutes until the topping is golden brown and the fruit is tender. Serve hot or cold.