Oat-Free Blackberry Pear Crumble
Author: Norquin
Recipe type: Dessert
Cuisine: American
Serves: 6 to 8 servings
- 1⅓ cups brown rice flour (can sub sorghum flour, or your favorite gluten-free flour blend)
- ¾ cup packed brown sugar
- ½ cup quinoa flakes
- 1½ 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 non-GMO cornstarch
- 2 tablespoons lemon juice
- Preheat your oven to 375°F and grease a 12-inch baking dish.
- In a medium bowl, whisk together the brown rice flour, brown sugar, quinoa flakes, cinnamon, nutmeg, and salt.
- Add the buttery sticks or margarine and whisk or blend with a fork until the mixture resembles coarse crumbs.
- In a large bowl, gently toss the frozen blackberries and pears with the sugar, cornstarch, lemon juice until no more starch is visible.
- Transfer the fruit to your prepared baking dish. Evenly spread the crumble topping over the fruit.
- Bake until the topping is golden brown and fruit juices bubble, about 45 minutes.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/blackberry-pear-crumble
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