You can make this gluten free pear crumble recipe much easier by using canned pears. However, fresh pears are full of vitamins and minerals. No matter what flour blend you use, it should out about the same because the recipe calls for very little flour. Note, though, tapioca browns easier, but is chewy, and cornstarch has high crisping qualities, and potato starch with just a little less. I have also provided some holiday garnish suggestions. This recipe can be made allergen-free if you skip the nuts.
If you are wondering what the difference between crumble, crisp, and cobbler, a crumble is a fruit dessert topped with a crumbly topping which contains oats. A crisp is similar but does not contain oats. A cobbler is topped with dollops of batter.
2 rounded teaspoons cold shortening (I use organic palm shortening)
3 Tablespoons finely chopped nuts (optional)
Lightly oil 4 ramekins and set them aside. Preheat the oven to 350°F..
Distribute the pear pieces in the prepared ramekins and top with lemon juice.
In a bowl, whisk the sugar, oats, flour, cinnamon, ginger and nutmeg together.
Using a pastry blender or two knives, cut the butter into the flour mixture until crumbles form.
Add the nuts and mix thoroughly.
Distribute the dry mixture over the pears in the ramekins. Bake for 25-30 minutes, and until the pears are tender and to your desired crispness. Shorten the baking time as needed when using canned pears.
Serve warm, topped with whipped cream, if desired.
You may substitute the butter for dairy-free margarine or shortening.
During the holidays add about 1/4 cup of dried cranberries soaked in warm water and drained. You can also add shreds of edible gold leaf or gold glitter. Note: Wilton's Gold Glitter Stars and Hearts do not contain gluten, but is made in a factory that produces gluten contaning products.