¼cupunbleached all-purpose flouruse almond flour for gluten-free
¼cup brown sugarpacked
5tablespoonsunsalted butterroom temperature
Pear and Blueberry Filling
3cupspearpeeled and diced
3cupsblueberrieswashed and picked
3tablespoonsgranulated sugaradd more if fruit isn't very sweet
2tablespoonsunbleached all-purpose flouruse cornstarch for gluten-free
2teaspoonlemon juicefreshly squeezed
In a medium bowl, combine the oats, flour, brown sugar, cinnamon, salt and butter. Using your fingers, rub the softened butter into the ingredients until evenly distributed. Set aside.
Pear and Blueberry Crumble
With the rack in the middle position, preheat the oven to 375 °F. Lightly coat a 9x9 inch (or similar in size) baking dish with butter and set aside.
In a medium bowl, combine the peeled and diced pear, the blueberries, the granulated sugar, all purpose-flour, lemon juice and cinnamon. Mix well.
Add the fruit mixture to your baking dish and spread it evenly. Evenly top the fruit with the crumble topping.
Bake in the oven for approximately 45 to 55 minutes or until the fruit is bubbling around the edges and the top is golden brown and crisp.
Remove from the oven and let cool at least 15 minutes before serving.
Optional: Serve the crumble with your ice cream of choice or whipped cream.
1. Leftovers can be stored in the refrigerator for up to a week. You can re-warm the crumble in a low-temperature oven, serve it at room temperature, or serve cold.2. Nutrition information is an estimate for 1 of 8 servings calculated without the hazelnuts in the crumble topping and without any ice cream or whipped cream.