Blackberry-Pear Crumble with Quinoa Flakes
Serves 8 to 10
Time 1 hr
Quinoa flakes are gluten-free and make an excellent replacement for oats in this otherwise classic crumble. Look for quinoa flakes in the cereal aisle. A small scoop of vanilla ice cream or a dollop of whipped cream completes this dessert.
Special Diets:
Ingredients
- 1 1/3 cup brown rice flour
- 3/4 cup packed brown sugar
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon fine sea salt
- 1/2 cup quinoa flakes
- 10 tablespoons cold unsalted butter, cut into small pieces, plus more for the baking dish
- 2 (10.0-ounce) packages frozen blackberries
- 2 tablespoons cornstarch
- 2 pounds firm Forelle or D'Anjou pears, peeled, cored and cut into 1-inch chunks
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
Method
Preheat the oven to 375°F.
Combine brown rice flour, brown sugar, cinnamon, nutmeg, salt and quinoa flakes.
Using fingers or two knives, blend in butter until mixture resembles coarse crumbs. Set aside.
Toss frozen blackberries with cornstarch, pears, sugar and lemon juice gently to combine.
Transfer fruit to a buttered 12-inch baking dish.
Spread crumble topping evenly over fruit.
Bake until topping is golden brown and fruit juices bubble, about 45 minutes.
Nutritional Info:
Per serving: 440 calories (120 from fat), 14g total fat, 8g saturated fat, 35mg cholesterol, 75mg sodium, 78g carbohydrates (8g dietary fiber, 46g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 1/3 cup brown rice flour
- 3/4 cup packed brown sugar
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon fine sea salt
- 1/2 cup quinoa flakes
- 10 tablespoons cold unsalted butter, cut into small pieces, plus more for the baking dish
- 2 (10.0-ounce) packages frozen blackberries
- 2 tablespoons cornstarch
- 2 pounds firm Forelle or D'Anjou pears, peeled, cored and cut into 1-inch chunks
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice