Best 5 Gluten Free Apple Pear And Cranberry Pecan Crumble Recipes
For all those with a sweet tooth and a gluten intolerance, look no further than this delightful gluten-free apple, pear, cranberry, and pecan crumble. This delectable dessert is a harmonious blend of tart apples, sweet pears, tangy cranberries, and nutty pecans, all enveloped in a crispy, gluten-free crumble topping. Not only is it a treat for your taste buds, but it's also a healthier alternative to traditional crumbles, making it a perfect guilt-free indulgence for any occasion. This easy-to-follow recipe will guide you through the steps of creating this mouthwatering dessert, ensuring a perfect balance of flavors and textures that will leave you craving more.
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GLUTEN-FREE APPLE, PEAR AND CRANBERRY PECAN CRUMBLE
This has moved to the top of my favorite crumbles list. I have made apple crumbles before, but I hadn't cooked the apples first in my other recipes. It makes a huge difference in the sweetness and comfort level of the dish. The pear also contributes to the overall sweetness of the dessert and I love the tangy flavor of the dried cranberries. I have used a gluten-free mix of certified oats (produced in a gluten-free facility) and millet flour, which makes a crumble topping that is truly crumbly. Both tender apples like McIntosh, Gala, Macoun and Cortland, as well as firmer apples like Braeburns and Fujis work well in this dish
Provided by Martha Rose Shulman
Categories brunch, dinner, snack, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Make crumble topping first. Preheat oven to 350 degrees. Cover a baking sheet with parchment. Place oats, quinoa flour, sugar, salt and nutmeg in a food processor fitted with steel blade and pulse several times to combine. Add the butter and pulse until the butter is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency. You can also combine ingredients in a standing mixer fitted with the paddle and mix at low speed until mixture has a crumbly consistency.
- Spread topping over parchment-covered baking sheet in an even layer. Place in oven and bake 10 minutes. Rotate pan, stir mixture, and bake another 10 minutes, until nicely browned. Remove from heat and allow to cool. Stir in pecans and lemon zest.
- Turn oven up to 375 degrees. Butter a 2-quart baking dish. Cook apples in 2 batches. Heat half the butter over medium-high heat in a large heavy skillet until it foams and foam subsides. Add apples and wait until they begin to sizzle, then add half the sugar and cook, stirring and tossing in the pan, until apples just begin to caramelize, about 10 minutes. Transfer to a bowl and repeat with remaining butter, apples and sugar. When second batch has caramelized, add first batch back into pan, then add lemon juice, vanilla extract, cinnamon and nutmeg and stir together for another minute. Stir in diced pear and dried cranberries and stir everything together. Remove from heat and scrape into buttered baking dish.
- Spread crumble topping over apple mixture in an even layer. Place in oven and bake 30 minutes, until bubbling and top is nicely browned. Allow to cool for at least 10 minutes before serving.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 8 grams, Carbohydrate 54 grams, Fat 19 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 61 milligrams, Sugar 31 grams, TransFat 1 gram
GLUTEN-FREE PEAR-CRANBERRY CRUMB CAKE
Steps:
- For the crumble: In a small bowl, stir together the pecans, sugar, chocolate chips, gluten-free flour blend and cinnamon.
- For the cake: Preheat the oven to 375 degrees F and grease a 9-inch springform pan or round cake pan. In a large bowl, whisk together the gluten-free flour blend, baking powder and salt.
- In a small bowl, whisk together the eggs and sugar until smooth. Beat in the oil and vanilla. Stir the egg mixture into the flour mixture until combined. Transfer the batter to the prepared pan, top with the pear, cranberries and crumble mixture. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in the pan set on a wire rack.
- In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
APPLE, CRANBERRY, AND PEAR CRISP
This is a variation of the traditional Apple Crisp that I dreamed up one day when I didn't have enough apples, and there were pears in the fruit bowl, and leftover toasted walnuts from something else. We love it. Cranberries can be substituted with raisins or dried cherries. Comice pears taste best with this recipe.
Provided by Barb Y
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.
- Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.
- In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
- Bake 45 minutes in the preheated oven, or until brown and crisp on top.
Nutrition Facts : Calories 302.7 calories, Carbohydrate 45.9 g, Cholesterol 30.5 mg, Fat 13.7 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 7.5 g, Sodium 87.1 mg, Sugar 30.4 g
GLUTEN-FREE APPLE CRUMBLE
In this unusual recipe by Alice Medrich, adapted from her gluten-free cookbook "Flavor Flours" (Artisan 2014), a combination of white rice flour and oat flour make for an apple crumble with a distinct crunch and butterscotch-like flavor. Ms. Medrich also uses an interesting technique with the apples, baking them halfway through before adding the crumble mixture, which keeps the walnuts from becoming too dark. She also doesn't peel the apples, though you may if you'd rather. If you can't find oat flour, you can make your own by grinding rolled oats in a food processor or blender until powdery.
Provided by Melissa Clark
Categories snack, pies and tarts, dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. In a 2-quart baking dish, toss together apples, lemon juice, sugar, rice flour and 1/4 cup/60 milliliters water. Place dish on a rimmed baking sheet and bake for 15 minutes. Stir and bake for another 15 to 20 minutes, until juices are bubbling at the edges of the dish.
- While apples bake, prepare the topping: In a bowl, stir together nuts, sugars, rice flour, oat flour, salt and spices. Add melted butter and mix well.
- When apples are ready, spoon topping over them. Bake for 15 to 20 minutes more, until topping is browned and apples are tender and bubbling in the center of the dish.
- Cool for at least 20 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 10 grams, Carbohydrate 60 grams, Fat 17 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 80 milligrams, Sugar 40 grams, TransFat 0 grams
APPLE PEAR CRISP (GLUTEN FREE)
I am not gluten intolerant, but I do like to bake with different types of flours. I have made this with more pears than apples, more apples than pears, Asian pears, Bartlett pears, and an assortment of apples. You can vary the amount of sugar depending on the sweetness of the fruit. Add fresh or frozen cranberries for a nice tart addition.
Provided by MsTeechur
Categories Dessert
Time 1h
Yield 1 Crisp, 10 serving(s)
Number Of Ingredients 12
Steps:
- Peel, core, and dice fruit.
- In large bowl toss fruit with lemon juice.
- Sprinkle with 1/3 cup almond flour, 1/3 cup sugar, and 1 tsp cinnamon.
- Set aside.
- In separate bowl, mix together topping until crumbly (butter, brown sugar, oats, almonds, almond flour (the other 1/3 cup), and rest of cinnamon).
- Spoon fruit mixture into either 10 individual ramekins or into large baking dish. You do not need to grease the dish.
- Sprinkle topping over fruit.
- Bake at 375 for 40-45 minutes or until fruit is soft and topping is brown.
Nutrition Facts : Calories 179.2, Fat 4.3, SaturatedFat 2.3, Cholesterol 9.2, Sodium 33.8, Carbohydrate 35.3, Fiber 3.2, Sugar 22.5, Protein 1.8
Tips:
- Choose firm, ripe apples and pears. This will ensure that they hold their shape and don't become mushy when baked.
- Use a variety of apples and pears. This will give your crumble a more complex flavor and texture.
- Don't overmix the crumble topping. Overmixing will make the topping tough.
- Bake the crumble until the topping is golden brown and the fruit is bubbling. This will ensure that the crumble is cooked through.
- Serve the crumble warm with a scoop of vanilla ice cream or whipped cream. This will make it even more delicious!
Conclusion:
This gluten-free apple, pear, and cranberry pecan crumble is a delicious and easy-to-make dessert. It's perfect for a special occasion or a simple weeknight treat. The combination of apples, pears, cranberries, and pecans is a classic flavor combination that everyone will love. And the gluten-free oat crumble topping is the perfect finishing touch. So next time you're looking for a delicious and gluten-free dessert, give this recipe a try.
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