Gluten free pear and apple crumble
For the most part, I try to keep my home baking adventures on the healthier side, reserving more decadent confections for when I'm out of the house or for special treats. Like when I stumble upon a great new London cafe on a rainy weekend or when I'm celebrating a special occasion with my friends and family. This is mostly because I have a very sweet tooth, which means that if there's (gluten free) chocolate cake in the house I'm going to eat it... and even possibly for breakfast! While my dessert preferences definitely sit on the decadent side of the spectrum (bring on the frosting), I happen to live with a guy who much prefers barely sweet and very fruity desserts. Which probably isn't the worst thing for someone who's obsessed with chocolate like me!
This gluten free (and vegan) pear and apple crumble is a really nice compromise. It's just sweet enough, sneaks in a good amount of fresh seasonal fruits and comes together in a pinch with pantry staples. It's also great for entertaining as it is simple to make with very little active cooking time, and it accommodates different dietary requirements (I'm sure the almond meal could be substituted with another type of flour to make it nut free if needed). The recipe is inspired by Mary McCartney's plum and pear crumble recipe, which I stumbled upon a couple years ago online while looking for an easy crumble to make for dessert one evening. The original recipe is featured in her first book FOOD (it was also published online here). I made several significant changes to the original recipe, including swapping out regular flour for gluten free flour, changing up the fruit combination, decreasing the amount of sugar and substituting coconut oil for the butter to make it vegan.
As I mentioned above, this crumble isn't overly sweet. It makes for a great dessert alongside a glass of almond milk (pictured), some ice cream or a dollop of Greek yogurt, but it can equally be enjoyed as a slightly indulgent breakfast treat. I hope you enjoy it as much as we do!
Gluten free pear and apple crumble
This crumble recipe is inspired by Mary McCartney's plum and pear crumble recipe (see blog post for links). My version is both vegan and gluten free, making it a great dessert option for dinner parties or gatherings. I like to make my crumble with pears and apples, but feel free to substitute the fruit and spices to suit the season.
- 4 pears, cored and chopped into 1-inch pieces
- 4 apples, cored and chopped into 1-inch pieces
- 1/8 cup Demerara sugar
- 1 tsp ground cinnamon
- 1 cup gluten free rolled oats
- 2/3 cup gluten free all purpose flour (I used Doves Farm)
- 1/2 cup almond meal
- 1/4 cup Demerara sugar
- 1 pinch Maldon sea salt flakes
- 7 tbsp coconut oil (room temperature/solid)
Preheat oven to 190 degrees Celsius | 375 degrees Fahrenheit. Place chopped pears and apples in a 9 x 13 inch oven-proof dish. Add the sugar and cinnamon, and gently toss to combine. Set aside.
To make the crumble topping, add the rolled oats, flour, almond meal, sugar and sea salt to a medium bowl and mix to combine. Add the solid coconut oil to the bowl. Use your fingers to combine the coconut oil with the dry ingredients - the crumble topping will resemble the texture of cookie dough. Evenly distribute the crumble topping over the fruits in the baking dish (making sure to keep some larger pieces of topping intact, as pictured above). Place the baking dish in the preheated oven and cook for 45-50 minutes. The crumble is ready when the top is golden brown.
The crumble can be served warm, at room temperature or cold. If serving warm, let the crumble sit for five minutes before serving.
Serves six to eight.