I often find myself taking inspiration from the pictures first – there’s something about the challenge of seeing a glossy, buttery bake and thinking: can I make that plant-based and still have it taste amazing? Most recently, it was an oaty crumble slice that caught my eye. Crumbly oat base, soft fruit filling, golden crumble on top – it had all the makings of something I’d love.
A few easy swaps for dairy-free ingredients got me most of the way, but I always like to play around until a recipe feels properly mine – and you can do the same. Here’s where I landed: a Pear and Caramel Oat Slice with Hazelnut Crumble. Sweet but not cloying, with just the right crunch from the nuts. And if you fancy it, a drizzle of chocolate caramel sauce over the top never hurts. Optional, but let’s be honest – you’ll want to.
Oat Slice Base and Hazelnut Crumble
Ingredients
- 1 cup plant-based butter
- 1/2 firmly packed cup brown sugar
- 2 cups plain flour or gluten free flour
- 1/2 teaspoon flaky sea salt
- 1/2 cup jumbo rolled oats
- 1/2 cup hazelnuts – halved or roughly chopped
Pear and Caramel Filling
- 1/3 cup plant-based butter
- 5-600g pears, peeled, cored, wedged or sliced
- 1/3 cup brown sugar
- 320g tin plant-based condensed milk – coconut or oat
- 1/2 tsp flaky sea salt
METHOD
Preheat oven 180ºC, or 160ºC if you are using fan bake with an oven rack just below the middle.
Line a 19cm x 25cm slice tin with baking paper.
Use a stand mixer, electric mixer or a whisk (takes a little more effort) to beat dairy-free spread and brown sugar until pale and creamy. Scrape down the sides when needed, add flour and mix to combine, then mix in the oats.
Set aside about a quarter of the mixture and evenly press the rest of the of the oat slice base mixture into the lined baking tray. Bake for about 15 minutes, or until the base is slightly puffy and beginning to brown then remove and set aside.
Prepare your pears – wedge or slice them depending on firmness. For firmer, under-ripe pears, slice them thinner and sauté with a tablespoon of plant-based butter until tender. Ripe pears may not need cooking and can go straight into the caramel.
Make your dairy-free caramel by heating the plant-based butter, brown sugar, and dairy-free condensed milk together, stirring until smooth. For a deeper colour, simmer a little longer. Add the pears to the caramel and use a slotted spoon to coat them in the mixture, take care not to break them.
Gently lift the pears out of the caramel with a slotted spoon, letting any excess drip off, and arrange them on the par-baked base. Drizzle enough caramel to thinly cover the base. Add the hazelnuts to the remaining oat base mixture to create the crumble topping. Sprinkle on the pear and caramel oat slice.
Bake for a further 25-30 minutes until golden brown and caramelised around the edges. Cool completely before removing from the tin.
To Serve
Slice for morning or afternoon tea, or even as part of a dessert – you decide. Either way (or try both) this plant-based Pear and Caramel Oat Slice with Hazelnut Crumble is delicious. I mentioned an optional, but highly recommended, chocolate caramel sauce. It’s an easy caramel chocolate medley. You could make a sauce from scratch – like this Chocolate Whisky Sauce – or simply take the remaining caramel, warm it up, and melt some dairy-free chocolate into it. No measurements needed, just let your taste buds be your guide.
For an extra extravagant touch … ice cream. Store bought or try this dairy-free chocolate swirl ice cream with hazelnuts, or a plant-based version of that Kiwi classic: Hokey Pokey. Desserts are meant to be an indulgent treat after all.
I’m a huge fan of local and seasonal eating, so pear and other fruity recipes are a bit of an annual tradition around here. If you are too, you’ll find a few more linked below. And if you make this slice, don’t forget to let me know! Tag me on instagram, leave a comment, or subscribe to keep in touch. I love seeing what you’re baking.
