Pear-walnut dessert crumble is a gluten free, one pan recipe that’ll make your dessert dreams come true!
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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, a brunch treat, or even for Mother’s Day!
Brunch Week 2015 is sponsored by several companies. DETAILED INFORMATION ON THE SPONSORS IS LISTED IN THIS POST. I received free products from the sponsors, which I used to create the delicious recipes that I’m sharing this week. I received no further compensation, and my opinions of the products are my own.
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 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.As the crumble is baking, your home will smell like sweet cinnamon vanilla.Click To Tweet, and when it’s served up to your brunch guests as a warm, freshly baked skillet of deliciousness 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-walnut dessert crumble? What are your favorite fruits to use when you make them?
For another dessert option, you should bake up a batch of adorable, mini-sized Creamsicle Bundt cakes, too.
I hope you enjoy this pear-walnut dessert crumble recipe.
Gluten-Free Pear-Walnut Dessert Crumble
Fresh pears, crunchy walnuts, gluten-free oats, and warm spices are married together in a pear-walnut crumble dessert that's 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)
- 1/4 teaspoon kosher or sea salt
- 1/2 teaspoon pure vanilla extract
- 4.4 ounces (1 cup) almond flour (or other gluten-free flour, such as spelt or coconut)
- 3.75 ounces (1/2 packed cup) gluten-free dark brown sugar
- 4 ounces (8 Tablespoons) cold unsalted butter, diced
- 2 ounces (1/2 cup) gluten-free rolled oats
- vanilla ice cream or whipped cream (optional)
- 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.
Thank you so much for visiting me today!
If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!
Look what today’s #BrunchWeek bloggers have created!
BrunchWeek Breads, Grains and Pastries:
60 Minute Cinnamon Rolls from Love and Confections.
Chocolate and Walnut Challah from The Little Ferraro Kitchen.
Braided Ham and Cheddar Bread from Sarcastic Cooking.
Pear Oatmeal Crème Brûlée from The Spiffy Cookie.
Tattie Scones with Cheddar and Chives from The Redhead Baker.
Chocolate Chip Flaxseed Waffles from Hip Foodie Mom.
Chile Relleno Quiche from Cooking in Stilettos.
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.
BrunchWeek Main Dishes:
Harissa Chorizo Hash from greens & chocolate.
Smoked Salmon Canapes with Whipped Chive Cream Cheese from The Suburban Soapbox.
BrunchWeek Fruits, Vegetables and Sides:
Kinpura Gobo from Culinary Adventures with Camilla.
Tropical Fruit Salad with Vanilla and Lime from Healthy Delicious.
Beet and Heirloom Carrot Rosti with Creme Fraiche and Caviar from Jane’s Adventures in Dinner.
Carrot Salad from My Catholic Kitchen.
Nutty Banana Bread from Take A Bite Out Of Boca.
Gluten-Free Pear-Walnut Crumble from It’s Yummi (HEY, that’s ME!)
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.