Gluten Free Pear & Almond Crumble
Day 1 – A Partridge in a Pear Tree
Ingredients
For the pear mixture
- 560g of peeled chopped pears or 2 tins of pear halves, strained
- 2 tablespoons of caster sugar
For the crumble topping:
- 150g gluten free plain flour
- 50g of gluten free porridge oats
- 20g of ground almonds
- 20g of flaked almonds
- 110g demerara sugar
- 110g butter (straight from the fridge)
Method
- Heat the oven to 170◦c (fan oven).
- In a bowl mix the peeled, cored, and sliced pears (or the tinned ones) with 2 tbsp caster sugar and half of the flaked almonds. Add to a deep square oven proof dish.
- Put flour and demerara sugar in a bowl.
- Slice in butter and, using your fingers, rub it into the flour and sugar. Add the oats and almonds. Spoon the crumb mix evenly over the pears. Gently press down with the back of a spoon.
- Put in the preheated oven for 35-40 minutes until the top is golden and the pears are soft. The tinned pears, if you are using them, may take about 10 minutes less time to soften. Leave to cool for 10 minutes before serving.
- Serve with whipped cream, ice cream or custard.
Nutrition
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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