The gluten-free pear crumble cake combines the goodness of a dessert made with almond flour and soft pears while being gluten-free.
Additionally, I prepared it for a family member who is also intolerant to lactose and chemical preparations, so I used oil, flavored it with the peel of an untreated lemon, and did not add baking powder.
Clearly, if you don’t have these dietary needs, you can use butter and baking powder and flavor with vanilla, and I provide the quantities for all these ingredients.
If you use ripe but not overly ripe pears, you will get a delicious taste from the meeting of this soft, sweet, and juicy fruit with the unmistakable flavor of almond flour.
A healthy dessert, adaptable to everyone’s needs, but always very good. What more could you ask for?
- Difficulty: Very Easy
- Cost: Economical
- 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 1/3 cups almond flour
- 3/4 cup rice flour
- 1/3 cup potato starch
- 7/8 cup sugar
- 1/2 cup butter (softened or 7 tbsps of sunflower oil)
- 1 egg (and 2 yolks)
- lemon zest (grated from 1 untreated lemon or half a packet of vanilla)
- 5 pears (ripe but still firm)
- 1 teaspoon baking powder (optional)
- 1 pinch salt
- as needed powdered sugar (for the surface)
Tools
- Baking Pan non-stick, 9.5 inches diameter
- Mixer
Preparation
To prepare the gluten-free pear crumble cake, take the butter out of the fridge and cut it into small cubes.
Then, if you do not have almond flour, finely grind the almonds using a mixer.
In a bowl, combine almond flour, rice flour, potato starch, sugar, grated lemon zest, and salt.
Make a well in the center and add the whole egg and the yolks, incorporating them with a fork.
Gradually add the softened butter (or oil), then the baking powder, and knead briefly.
The dough will be made up of many loosely bound crumbs, which is its characteristic.Wrap in plastic wrap and let it firm up in the fridge.
Wash the pears, peel and core them, and cut the fruit into small pieces, letting them fall into a small bowl and finally cover with plastic wrap.
Take the dough and remove more than half of it.
Create an even base on a parchment-lined baking sheet and ensure the edges are completely free from folds in the paper, as this will be important when removing it.
Prick the base with a fork, and distribute the pear cubes on top.
Crumble the remaining dough over the pears and bake at 350 degrees Fahrenheit for about 30 minutes in a static oven.
To brown the surface, you can use the grill function for the last few minutes.
Let it cool completely before removing from the mold, and sprinkle with powdered sugar.
The gluten-free pear crumble cake is ready.
Storage
It keeps well covered in the fridge for about 4 days.
It keeps well covered 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 personally purchased and tested by me. 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 personally purchased and tested by me. To view the recommended products click here.
