Gluten Free Pear Crumble

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.

Gluten Free Pear Crumble


Yield: Makes 3 to 4 servings.

Gluten Free Pear Crumble

A gluten free pear crumble recipe to satisfy your sweet tooth cravings without much fat. Use fresh or canned pears.


  • 3 medium pears, peeled and cubed (or 2 cups/16 oz. canned pears, drained)
  • 2 teaspoons lemon juice (pineapple juice for citrus-free)
  • 4 1/2 Tablespoons granulated sugar (or evaporated cane juice for refined sugar-free)
  • 4 1/2 Tablespoons gluten free oats, ground (or GF oat flour)
  • 3 Tablespoons gluten-free all-purpose flour blend of choice (does not have to containing gum)
  • Heaping 1/8 teaspoon ground cinnamon
  • Heaping 1/8 teaspoon ground ginger
  • Pinch of nutmeg
  • 2 rounded teaspoons cold, unsalted butter (or Earth Balance spread - soy-free, if necessary)
  • 2 rounded teaspoons cold shortening (I use organic palm shortening)
  • 3 Tablespoons finely chopped nuts (optional)


  1. Lightly oil 4 ramekins and set them aside. Preheat the oven to 350°F..
  2. Distribute the pear pieces in the prepared ramekins and top with lemon juice.
  3. In a bowl, whisk the sugar, oats, flour, cinnamon, ginger and nutmeg together.
  4. Using a pastry blender or two knives, cut the butter into the flour mixture until crumbles form.
  5. Add the nuts and mix thoroughly.
  6. 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.
  7. 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.

2 Replies to “Gluten Free Pear Crumble”

  1. I made your pear crumble tonight, using fresh pears. It was an experiment to see if it was good enough for a church dinner coming up. It was delicious! We had 2 non-gf guests who raved about it. I made 4 of them in onion soup bowls, and even though the cut up pears filled the bowls, my non-gf father announced there wasn’t enough in the bowls! He wanted more! Thanks for such a good fall recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.