In my family, maple syrup is considered a food group. When I was growing up, my grandparents lived on a large and heavily forested property in Northern Ontario and would tap maple trees for their sap. They built a sugar shack and my cousins and I would have such a fun time playing in the snow while the sap boiled down to syrup. To this day, maple syrup remains my sweetener of choice. It’s flavour brings back really found memories and I’m always happy to support my fellow Canadian maple syrup makers.
Using maple syrup instead of agave and pears and cherries as a substitute for apples, I made this delicious crumble inspired by the raw apple crumble found in Going Raw by Judita Wignall.
RAW CHERRY-PEAR CRUMBLE
1 cup pecans
1/4 cup coconut sugar
1/4 cup raisins
4 Medjool dates
1 tsp sea salt
1/2 cup rolled oats
1 tbsp pumpkin seeds
1 cup cherries
In a food processor, combine pecans and coconut sugar and process until you get a coarse meal. Add raisins, dates, sea salt, rolled oats and pumpkin seeds and process until the mixture sticks slightly together. Pit and slice cherries and set aside.
3 tbsp maple syrup
juice from 1 lemon
1/4 tsp cinnamon (or combination of cinnamon, nutmeg and allspice)
2-3 pears, thinly sliced
In a large bowl, combine maple syrup, lemon juice and cinnamon. Add pears and cover with filling mixture.
Spoon half of the topping into the bottom of a pie dish or glass bowl. Layer pear filling on top and then drizzle remaining liquid over top. Spoon on remaining topping. Garnish with cherries. Let set for 1-2 hours and serve.