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Pear & Ginger Crumble (Gluten-Free)

This pear ginger crumble is adapted from the apple pecan crisp in my cookbook. A quick gluten-free oat and pecan topping gets scattered over pears, which are seasoned with cinnamon, nutmeg and a touch of candied ginger. The ginger adds a little unexpected warmth and spice, like a pair of bright golden earrings. It’s the kind of dessert you can curl up with on a Wednesday night in your pajamas, or, better yet, share with friends.
Servings: 6
Author: Nicki Sizemore


  • 5 tablespoons unsalted butter , divided, plus more for greasing
  • 1 cup old-fashioned rolled oats (regular or gluten-free), divided
  • 1/4 cup plus 2 tablespoons packed light brown sugar , divided
  • 1/2 teaspoon ground cinnamon , divided
  • Pinch freshly ground nutmeg
  • teaspoon kosher salt
  • cup pecans
  • 2 ½ - 3 pounds firm but ripe pears , peeled, cored, and cut into 1-inch dice
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped candied ginger
  • Seeds from ½ vanilla bean
  • 2 teaspoons cornstarch
  • Vanilla ice cream or whipped cream , for serving (optional)


  • Preheat the oven to 375˚F. Butter an 8-by-8-inch or similar sized baking dish.
  • Fit the mini food processor with the s blade. Add ½ cup of oats, and process to the texture of coarse flour.
  • Add ¼ cup of brown sugar, ¼ teaspoon of cinnamon, the nutmeg, and salt. Process to combine.
  • Add the pecans, and pulse until coarsely chopped, about 6 pulses. Add the remaining ½ cup of oats, and pulse twice to combine.
  • Melt 4 tablespoons of butter, and pour it over the mixture in the processor. Pulse until the butter is distributed and the mixture looks damp, about 10 pulses.
  • Toss the pears with the lemon juice, the remaining 2 tablespoons of brown sugar, the remaining ¼ teaspoon of cinnamon, candied ginger, vanilla seeds and cornstarch. Transfer to the baking dish. Cut the remaining tablespoon of butter into small pieces, and dot it over the pears. Sprinkle the topping evenly on top.
  • Bake the crumble until the pears are tender when pierced with a knife and the topping is golden brown, about 45-50 minutes. Let cool slightly.
  • Serve warm or at room temperature, with a scoop of ice cream or dollop of whipped cream, if you wish. Storage: Leftovers can be stored at room temperature or in the refrigerator for up to 2 days. It makes for a great breakfast!