Blackberry Pear Crumble that’s Dairy-Free, Gluten-Free, and Oat-Free

Typically, you have two choices in crisps and crumbles. One is a crisp-tender flour-based topping, and the other is a chewier oat-based topping. But there is an another option if you want the light texture of quick oats, but need an alternative to oats: quinoa flakes. You can try them in this gluten-free, dairy-free Blackberry Pear Crumble, which uses quinoa flakes in place of the oats for a delicious oat-free dessert.

Blackberry Pear Crumble that’s Dairy-Free, Gluten-Free, and Oat-Free

When we first shared this recipe, so many years ago, quinoa flakes were just emerging. People who had gluten-free and oat-free needs were making great efforts to seek them out, and were working hard to make them known on blogs. But today, there are many brands available. Which means, even if you do eat oats, quinoa flakes now offer an easy way to simply mix things up.

Quinoa is a good plant-based source of protein, and is considered a low-FODMAP food. Not everyone likes the taste and texture of quinoa, but quinoa flakes seem to be more amiable to most people, and are also a bit easier to digest. Plus, any leftover quinoa flakes, after you bake this blackberry pear crumble, and be enjoyed as a quick hot breakfast cereal!

Special Diet Notes: Oat-Free Blackberry Pear Crumble

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

Norquin

Oat-Free Blackberry Pear Crumble

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If you have trouble locating frozen blackberries, try blueberries in this delicious crisp.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 365

Ingredients Method Nutrition

Ingredients

  

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• 1 ⅓ cups brown rice flour (can sub sorghum flour, or your favorite gluten-free flour blend)
• ¾ cup packed brown sugar
• ½ cup quinoa flakes
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch salt
• 10 tablespoons cold unsalted dairy-free buttery sticks or margarine cut into small pieces
• 2 10-ounce packages frozen blackberries
• 2 pounds firm Forelle or D’Anjou pears peeled, cored and cut into 1-inch chunks
• ½ cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons lemon juice

Method

 

1. Preheat your oven to 375°F and grease an 8x12-inch (or similar size) baking dish.
2. In a medium bowl, whisk together the brown rice flour, brown sugar, quinoa flakes, cinnamon, nutmeg, and salt.
3. Add the buttery sticks or margarine and whisk or blend with a fork until the mixture resembles coarse crumbs.
4. In a large bowl, gently toss the frozen blackberries and pears with the sugar, cornstarch, lemon juice until no more starch is visible.
5. Transfer the fruit to your prepared baking dish. Evenly spread the crumble topping over the fruit.
6. Bake until the topping is golden brown and fruit juices bubble, about 45 minutes.

Nutrition

Serving: 1 servingCalories: 365kcalCarbohydrates: 65.6gProtein: 3.2gFat: 11.3gSaturated Fat: 8.2gSodium: 32mgPotassium: 246mgFiber: 6.6gSugar: 37.8gVitamin C: 6mgCalcium: 42mgIron: 1.4mg

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