Pear Crumble with Walnuts is a gluten free cast iron skillet recipe that’ll make your dessert dreams come true! Tender pears, crunchy walnuts, and oats are seasoned and baked so they’re crispy on the outside and sweet inside. It’s the perfect fall dessert, perfect for a brunch treat, or even for Mother’s Day!
I’ve admitted more than once that I’m a bit of a lazy chef. It’s a character defect I embrace because it means I enjoy recipes that are 5 ingredients or less, and most of them take less than 30 minutes to make. I love recipe shortcuts, too!
Today’s pear-walnut crumble fits in the less than 30 minutes category, thanks in part to one of this week’s sponsors, Woot Froot, who sent me pears that had already been cored and sliced. As a result, I spent very little time wielding a knife to dice up the fruit. Those single serving sized pouches of pears were just what this lazy chef needed, and they made great stuffers for Brian’s lunch box, too!
FOOD FACT: OATS
Oats are naturally free of gluten, but Bob’s Red Mill manufactures products at their facility that aren’t gluten free, so they have an entire line of products that are manufactured in a gluten-free facility. Just one of the many reasons that I adore them. My pantry always has a bag or two of their low carb baking mix in it, too. I use it in almost all of the low carb cookies and muffins that I make.
[clickToTweet tweet=”As this pear crumble is baking, your home will smell like cinnamon and vanilla!” quote=”As the pear crumble is baking, your home will smell like sweet cinnamon vanilla.” theme=”style6″]. When it’s served up to your brunch guests as a warm, freshly baked skillet dessert with a creamy cold scoop of ice cream on top, they just may be begging you for second helpings.
Do you like sweet treats like this pear crumble? What are your favorite fruits to use when you make crumble desserts?
For another dessert option, you should bake up a batch of adorable, mini-sized Creamsicle Bundt cakes, too.
I hope you enjoy this pear crumble recipe. If you make it, will you please come back to this post and leave a rating for the recipe? I would appreciate it so much, and it’s very helpful for other readers to know how the recipe works for others. Thank you!
How to Make Pear Crumble:
Pear Crumble with Walnuts (Gluten Free)
Fresh pears, crunchy walnuts, gluten-free oats, and warm spices are married together in this easy pear dessert. Pear crumble is perfect for brunch, too!
- 1 Tablespoon unsalted butter
- 4 medium pears (any variety), cored and diced (skin on or off, your preference)
- 1/4 cup chopped walnuts, plus more for garnish
- 1 teaspoon ground cinnamon, (I use Ceylon cinnamon)
- 1/4 teaspoon kosher or sea salt
- 1/2 teaspoon pure vanilla extract
Crumble Topping Recipe:
- 1 cup (4.4 oz) almond flour , or other gluten free flour, such as spelt or coconut flour
- 3/4 cup (3.75 oz) packed gluten-free dark brown sugar
- 4 ounces (8 Tablespoons) cold unsalted butter, diced
- 1/2 cup (2 ounces) gluten-free rolled oats
- Heat oven to 350 degrees F.
- Melt butter in a 9-inch cast iron skillet on stove top over medium heat. Add diced pears and walnuts in an even layer over the butter and allow to cook for 1 minute. Remove pan from heat and add cinnamon, salt, and vanilla extract. Mix with a spoon to combine, then spread into an even layer again.
- Add flour and brown sugar to a medium mixing bowl. Stir to combine. Use a pastry blender or your fingers to cut the chilled butter into the flour, until the mixture resembles coarse crumbs. Gently mix in the rolled oats. Sprinkle everything evenly over the pear-walnut mixture.
- Transfer skillet to the oven and bake for 15-18 minutes, until the crumble is lightly browned and bubbling at the edges. Remove pan from oven and allow to cool slightly before serving in bowls with a scoop of vanilla ice cream or whipped cream.
My pear crumble is the perfect finishing touch to any of these delicious brunch recipes!
BrunchWeek Breads, Grains and Pastries:
60 Minute Cinnamon Rolls from Love and Confections.
Chocolate and Walnut Challah from The Little Ferraro Kitchen.
Double Chocolate Sweet Rolls from It Bakes Me Happy.
Sour Cream Streusel Coffee Cake from That Skinny Chick Can Bake.
Peanut Butter & Jelly Granola from Baking a Moment.
Harissa Chorizo Hash from Greens & Chocolate.
Smoked Salmon Canapes with Whipped Chive Cream Cheese from The Suburban Soapbox.
Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.