My changes (other than substituting vegan non-dairy spread for butter) include using coconut sugar instead of white sugar for the pear mix, brown sugar instead of white sugar for the crumble topping, and coconut flour as well as plain flour for the crumble topping. I didn't bother with the lime that Jamie included, although am sure that would be a nice touch if you have lime to hand.
I loved this crumble so much that it may well be my favourite crumble ever. In fact, I enjoyed it so much that I am now obsessed with all things ginger and pear! It's delicious warm or cold (although I recommend warm) and plain or with (soy) ice cream or yoghurt.
The only tweak I would make next time is to up the pear filling to give a higher ratio of fruit to crumble topping. In fact, I think I'd probably double the filling ingredients as I think the fruit part of crumbles is the best bit. If you favour the crumble part, you may like the the original quantities - I list both options below.
Pear and ginger crumble
A delicious twist on classic fruit crumbles
Author: Adapted from Jamie Oliver's 'Best Ever Fruit Crumble'
For the pear filling (note: I would double these quantities next time and I recommend doing so if you like fruit-heavy crumbles)
60g coconut sugar
4 large pears, cored and cut into chunks
2-1/2 tbsp chopped stem ginger in syrup
For the crumble topping
140g plain flour
100g coconut flour
90g brown sugar
1 tsp powdered ginger
90g dairy-free spread
Preheat your oven to 200'C (400'F).
To make the pear filling, combine the water and coconut sugar in a medium saucepan and bring to boiling point. Add the pear pieces and reduce heat to allow the mixture to simmer for several minutes. Add the chopped stem ginger and stir through.
Transfer the pear mix to an oven-proof crumble or pie dish and set aside.
To make the crumble topping, combine the flours, brown sugar, salt and powdered ginger in a mixing bowl. Add the dairy-free spread and rub through with your fingers until the mixture resembles breadcrumbs.
Cover the pear mix with the crumble topping, heaping more of the mix in the centre of the crumble.
6. Bake for 25-30 minutes until golden brown.