Necessity is the mother of all (ok, some) recipes. Like today, I had four pears just loitering on my counter and two bored pieces of rhubarb, so I decided to give them something to do. Crumbles are a great way to quickly use up fruit that is almost on its way to the compost pile. Even though I am not gluten-free, I like to challenge myself and create recipes for my gluten-free family and friends. If you are a gluten lover, then use flour by all means (see note). The rhubarb adds a nice tangy flavor to contrast the sweetness of the pears.
Gluten-free Pear Rhubarb Crumble Recipe (vegan, gluten-free, dur!)
- 4 pears
- 2 small stalk of rhubarb (or one very large one)
- 1 TB brown sugar
- 2 TB lemon juice
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 cup almond meal (You can make your own by pulsing nuts [walnuts or almonds] in a food processor.)
- 1/2 cup gluten-free baking mix (-or 3/4 cup AP flour & only 3/4 cup of the almond meal if not making gluten free)
- 1/2 cup gluten-free oats (-or old fashioned if not gluten-free)
- 1/2 cup light brown sugar
- 1/2 cup Earth Balance (-or butter if not vegan. If you want to cut down on the calories and fat, just use 1/4 cup, but the crumble will be a bit drier.)
- 1/4 tsp cinnamon
- Preheat oven to 350.
- Cut peeled pears and rhubarb in chunks (make the rhubarb slightly smaller, specially if your pears are super ripe).
- Coat an 8x8 pan with oil or Earth Balance.
- Combine all ingredients for filling a medium bowl and then transfer to baking dish.
- Combine crumble ingredients and mix with your hands. Grab a handful, squueze together and crumble on top of filling. Repeat until all the crumble is used.
- Place in oven and bake for 30-40 minutes or until the top is lightly browned. Let cool for about 15-20 minutes before serving. Of course, it plays nicely with vanilla ice cream.
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