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 Recipe that's Dairy-Free, Gluten-Free, and Oat-Free

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!

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

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.

Oat-Free Blackberry Pear Crumble
Prep time
Cook time
Total time
If you have trouble locating frozen blackberries, try blueberries in this delicious crisp.
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
  1. Preheat your oven to 375°F and grease a 12-inch 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.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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