Gluten Free Rhubarb and Pear Crumble
This gluten free rhubarb and pear crumble is a super easy dessert, making the most of seasonal rhubarb and sweet pears. This recipe serves 4-6 people and is best served hot with custard or ice-cream.
Servings: 4 -6
Ingredients
- 400 g rhubarb
- 1 large conference pears approx 4-500g
- 50 g light brown sugar
- 20 g unsalted butter
- 1 tbsp cornflour
For the crumble topping:
- 200 g gluten free self-raising flour
- 100 g unsalted butter cold
- 100 g light brown sugar
Instructions
- Preheat the oven to 180C / Fan 160C / Gas Mark 5.
- Chop the rhubarb into 1-inch chunks. Peel and core the pears and cut into similiar-sized pieces.
- Add the fruit to a saucepan along with the butter, sugar and cornflour. Mix well and cook on a low heat for approximately 5 minutes, until the fruit has softened slightly and the butter has melted.
- Add the gluten free flour and sugar for the topping to a large mixing bowl. Cut the cold butter into small cubes and add to the mix. Use your fingertips to rub the mixture together until it resembles breadcrumbs - a few lumps are OK!
- Pour the fruit filling into your crumble dish, in an even layer. Pour the crumble mixture over the top, ensuring the fruit is covered. Bake in the oven for 35-40 minutes until the topping is golden and the fruit is bubbling. Serve hot with custard, ice-cream or double cream!
Notes
- Don't have gluten free self-raising flour? Simply use 200g gluten free plain flour mixed with 2 tsp gluten free baking powder.
- To prepare ahead of time: I recommend cooking the filling mixture and making the crumble topping, but keep them separately in the fridge. Assemble just before cooking.
- Leftovers: Keep any leftovers in the fridge for 2-3 days and reheat before serving. Alternatively, freeze leftovers and then defrost and reheat in the oven before serving, as needed.
Nutrition
Serving: 1g | Calories: 392kcal | Carbohydrates: 58g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Cholesterol: 43mg | Sodium: 410mg | Fiber: 3g | Sugar: 29g
