The gluten-free crumble cake with pears combines the goodness of a dessert made with almond flour and soft pears while being gluten-free.
Additionally, I made it for a family member also intolerant to lactose and chemical preparations, so I used oil, flavored it with the peel of an untreated lemon, and did not add yeast.
Clearly, if you don’t have these needs, you can use butter and yeast and flavor with vanilla, for all these ingredients I provide the doses.
If you use ripe but not overly ripe pears, you will have a delicious flavor given by the meeting of this soft, sweet, and juicy fruit with the unmistakable taste of almond flour.
A healthy dessert, that can be adjusted based on each individual’s needs, but always very good. What more could you desire?
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 25 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 502.74 (Kcal)
- Carbohydrates 44.43 (g) of which sugars 20.46 (g)
- Proteins 9.57 (g)
- Fat 32.31 (g) of which saturated 11.50 (g)of which unsaturated 6.71 (g)
- Fibers 5.42 (g)
- Sodium 100.23 (mg)
Indicative values for a portion of 127 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups almond flour
- 3/4 cup rice flour
- 1/3 cup potato starch
- 1/2 cup sugar
- 1/2 cup butter (softened or 1/2 cup sunflower oil)
- 1 egg (and 2 yolks)
- lemon zest (grated from 1 untreated lemon or half a packet of vanilla)
- 5 pears (firm but ripe)
- 1 teaspoon baking powder (optional)
- 1 pinch salt
- to taste powdered sugar (for the surface)
Tools
- Pan non-stick 9-inch diameter
- Mixer
Preparation
To prepare the gluten-free pear crumble cake, take the butter out of the fridge and cut it into cubes.
Then, if you don’t have almond flour, finely chop them using a mixer.
After that, in a bowl, combine almond flour, rice flour, potato starch, sugar, grated lemon peel, and salt.
Make a well and in the center add the whole egg and the yolks, incorporating them with a fork.
Gradually add the softened butter (or oil), then the baking powder, and start kneading briefly.
You will get a dough made of many crumbs loosely bound together, which is its characteristic.Wrap in plastic wrap and let it firm up a bit in the fridge.
Wash the pears, remove the skin and the core, and cut the fruit into small pieces, drop them into a small bowl, and finally cover with plastic wrap.
Take the dough and take more than half of it.
Create an even base on a baking tray lined with parchment paper, making sure the edges are completely free from paper folds, this will be important when removing it.
Prick the base with a fork, distribute the pear cubes on top.
Crumble the remaining dough over the pears and bake at 350°F (180°C) for about 30 minutes in a static oven.
To color the surface, you can use the grill function in the last few minutes.
Allow to cool completely before removing from the mold, sprinkle with powdered sugar.
The gluten-free crumble cake with pears is ready.
Storage
It keeps well closed in the fridge for about 4 days.
It keeps well closed in the fridge for about 4 days.
Here is a selection of products that are definitely useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
