Gluten Free Pear Cranberry Almond Crumble Recipe

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by Carol Kicinski on November 22, 2010

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Gluten Free Pear Cranberry Almond Crumble Recipe

The count down to Thanksgiving continues here in America. In households across the country people are planning their holiday feast; turkey, stuffing, gravy, potatoes, cranberry sauce and of course, desserts. Yes, desserts – plural. At least in my house it is desserts – plural. Yes, there will be gluten-free pumpkin pie as well as pecan pie and something chocolate. And always, always something with fruit.

I got to thinking about really celebrating the food of the season this year and decided what could be more perfect than a pear and cranberry crumble? Pears are really at their peak right now, juicy, lush and sweet and of course cranberries are ubiquitous around the holidays. Gluten-free, dairy-free, sweet, crunchy and best of all, simple, this Gluten Free Pear Cranberry Almond Crumble is special enough for a Thanksgiving feast but easy and homey enough for a weeknight dinner. Kind of perfect, right?

What dessert(s) do you serve for your special feasts?

Gluten Free Pear Cranberry Almond Crumble

Gluten Free Pear Cranberry Almond Crumble Recipe


½ cup pear nectar or apple juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon cornstarch or arrowroot powder
½ teaspoon plus 1 small pinch kosher or fine sea salt – use divided
5 medium pears, cored, peeled and cut into ¼ inch slices
1/2 cup dried cranberries
1½ cups finely ground blanched almond flour
½ cup brown sugar
½ cup sliced almonds
1 teaspoon pure vanilla extract
¼ cup grapeseed oil (or other neutral tasting oil)


Preheat oven to 350 degrees. Spray a 9 or 10 inch baking dish with non-stick cooking spray.

In a large mixing bowl, whisk together the pear nectar or apple juice, lemon juice, cornstarch or arrowroot powder and a small pinch of salt. Add the pear slices and cranberries and gently toss. Pour into the prepared dish.

In another large mixing bowl combine the almond flour, brown sugar, the remaining ½ teaspoon of salt and sliced almonds. Add the vanilla and oil and stir with a fork until crumbly. Top the pears with the mixture. Cover with foil and bake for 45 minutes. Remove the foil and continue to bake for 10 – 15 minutes or until the topping is golden brown and the juices are bubbly. Serve warm.


This Gluten Free Pear Cranberry Almond Crumble recipe serves 8

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{ 11 comments… read them below or add one }

Lisa (bakebikeblog) November 22, 2010 at 3:38 pm

oooh another winning recipe!!! Thankyou so much for sharing :) By the way – I have been using your GF flour in so many recipes and it is BRILLIANT!!!!!


akalife4me November 22, 2010 at 3:50 pm

Um, how many cranberries? Fresh or dried? Am I just blind?


Jas. November 22, 2010 at 8:47 pm

oh this looks delicious Carol (and I don't even like pears – but I could easily sub with apples!) I love crumbles with a big spoonful of rich vanilla ice cream to just melt over the top of it and run down the side…. nom nom nom. Happy Thanksgiving!


Pure2raw Twins November 22, 2010 at 9:12 pm

Crumble looks delicious. Cranberry and almonds – so yummy together!!


Simply...Gluten-free November 22, 2010 at 10:11 pm

akalife4me – you are not blind – I forgot to say! SOrry, have fixed it now, it is 1/2 cup dried cranberries. Thanks for bringing to my attention!xo,carol


Juanita November 23, 2010 at 2:52 am

Great recipe! I adore crumbles. I like to think that they're a bit virtuous – like the fruit balances out the rich crust (especially when it's made with butter). :-)I really like making semifreddo as a dessert after a special but light meal in Summer. It's so easy to make in a lined loaf tin, and creates a lovely canvas for a variety of flavours.


Medifast Coupons November 24, 2010 at 2:26 pm

Your crumble looks wonderful, thanks for the recipe to try over this holiday weekend, still on the hunt for dessert recipes.


The InTolerant Chef November 24, 2010 at 3:48 pm

My children love crumbles, and my husband loves to drown them in rich custard. I just like to pretend that it's very healthy with the fruit, so I can have seconds!


Sophie December 4, 2010 at 12:49 pm

I made your lovely crumble & I substituted the brown sugar for sugar free coconut blossom sugar & I loved it a lot!!Thanks again for this tasty & lovely recipe!I served it with store baught hot custard!


Lisa H April 6, 2015 at 4:57 pm

I made this yesterday for Easter. It was absolutely delicious. I will certainly be making it again. Thanks!


Carol Kicinski April 7, 2015 at 9:00 am

So happy you enjoyed it Lisa!


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