Moist Gluten-Free Pear & Cranberry Crumble in 4 Easy Steps

Oh, you’re going to love this one—trust me! There’s something magical about the way sweet pears and tart cranberries come together in this gluten-free crumble. I first made it on a chilly autumn evening when my best friend (who’s gluten-free) came over, and let’s just say… the pan was scraped clean. The best part? It’s ridiculously easy—no fancy techniques, just simple, honest ingredients that let the fruit shine. The crumble topping? Crispy, buttery (without the butter!), and just sweet enough to balance the cranberries’ zing. Whether you’re gluten-free or not, this dessert feels like a warm hug in every bite.

Why You’ll Love This Gluten-Free Pear & Cranberry Crumble

Let me count the ways this dessert will steal your heart:

• Effortless elegance – Just toss, sprinkle, bake (no fancy skills required!)
• Perfect sweet-tart balance – The honey-kissed pears play beautifully off the zippy cranberries
• Naturally gluten-free – With oats and almond flour, it’s cozy comfort food everyone can enjoy
• Weeknight-friendly – From bowl to oven in 15 minutes flat
• Adaptable – Swap fruits based on what’s in season or your pantry

Honestly? The hardest part is waiting for it to cool enough not to burn your tongue.

Ingredients for Gluten-Free Pear & Cranberry Crumble

Grab these simple ingredients—you might already have most in your pantry! I like to separate them into the juicy fruit filling and that irresistible crumble topping we all fight over.

For the Fruit Filling:

• 4 ripe pears – Peeled, cored, and sliced about 1/4-inch thick (I like Bartlett or Anjou for their honeyed sweetness)
• 1 cup fresh cranberries – If they’re super tart, give them a rough chop to spread the flavor
• 1/4 cup honey – The glue that brings our fruit friends together
• 1 teaspoon cinnamon – That cozy spice that makes everything better

For the Crumble Topping:

• 1 cup gluten-free oats – The heartier, the better for that perfect crunch
• 1/2 cup almond flour – Our gluten-free secret weapon for tenderness
• 1/4 cup coconut oil – Melted (but not hot—we don’t want to cook those oats!)
• 2 tablespoons maple syrup – Just enough sweetness to balance the tart fruit
• 1/4 teaspoon salt – Don’t skip this! It makes all the flavors pop

Equipment You’ll Need

Don’t worry—no fancy gadgets required here! Just grab:

• 1 large mixing bowl (or two medium ones if you want to prep filling and topping simultaneously)
• 8×8-inch baking dish (a pie dish works in a pinch!)
• Measuring cups and spoons – Because eyeballing honey never ends well
• Peeler and sharp knife – For those pears and feisty cranberries
• Rubber spatula – To scrape every last bit of that glorious crumble topping

That’s it—now let’s make some magic!

How to Make Gluten-Free Pear & Cranberry Crumble

Alright, let’s get to the fun part—transforming these simple ingredients into a dessert that’ll make your kitchen smell like heaven! Follow these easy steps, and you’ll have a golden, bubbling crumble in no time.

Step 1: Prepare the Fruit Filling

First, preheat your oven to 375°F (190°C)—this gives your crumble the perfect start. Now, grab those beautiful peeled pears and cranberries. Toss them gently in a large bowl with the honey and cinnamon until every slice is lightly coated. You want the fruit to keep some texture, so don’t overmix—just enough to see that glossy honey shine on everything. Tip: If your pears are super juicy, let the mixture sit for 5 minutes to draw out some natural syrupy goodness.

Step 2: Make the Crumble Topping

In another bowl, whisk together the oats, almond flour, and salt. Drizzle in the melted coconut oil and maple syrup, then mix with your fingers (yes, get in there!) until you’ve got clumps ranging from pea-sized to dime-sized. The texture should hold together when pinched—this is what gives you those irresistible crispy bits later. Pro tip: If it feels too dry, add another teaspoon of maple syrup; too wet? A sprinkle more almond flour.

Step 3: Assemble and Bake

Spread the fruit mixture evenly in your baking dish—those cranberries will pop beautifully against the pears. Now, sprinkle the crumble topping over everything, covering the fruit like a cozy blanket (no need to press down). Bake for 30-35 minutes until the top is deeply golden and you see thick, syrupy bubbles around the edges. Resist the urge to dig in immediately—let it cool for 10 minutes so the juices thicken slightly. Trust me, that patience pays off when you scoop out that first perfect bite!

Tips for Perfect Gluten-Free Pear & Cranberry Crumble

Here are my tried-and-true secrets for crumble success:

• Test your pears – They should yield slightly when pressed near the stem (too soft = mushy filling)
• Taste your fruit first – Adjust honey up or down by a tablespoon based on sweetness
• Keep topping clumpy – Those uneven bits create the best crispy texture
• Bake on a tray – Catch any bubbly overflow (my oven still bears the scars from lesson learned!)

Remember: imperfect fruit = rustic charm. No stress!

Ingredient Substitutions & Variations

Don’t have pears? No problem! This crumble is practically begging for your creative twists—just keep these gluten-free swaps in mind:

• Apples work beautifully – Use 3 medium Honeycrisp or Granny Smiths instead of pears
• Frozen cranberries? Absolutely! No need to thaw—just toss them right in
• Nut lovers – Swap half the oats for chopped walnuts or pecans (extra crunch!)
• Coconut haters – Use melted butter or ghee instead of coconut oil

Key rule: Always check labels—even oats need to be certified gluten-free to avoid cross-contamination.

Serving & Storing Gluten-Free Pear & Cranberry Crumble

Oh, this crumble is absolute heaven served warm—those juices just begging to mingle with a scoop of dairy-free vanilla ice cream (or coconut whipped cream if you’re feeling fancy). Leftovers? Ha—good luck having any! But if you do, cover it tightly and stash in the fridge for up to 3 days. Reheat individual portions in the microwave for 20 seconds, or pop the whole dish back in a 350°F oven for 10 minutes to revive that gorgeous crisp topping.

Nutritional Information

Nutritional values are estimates and vary based on ingredients used. Each serving provides a balance of fiber-rich fruit and wholesome gluten-free grains.

FAQs About Gluten-Free Pear & Cranberry Crumble

Can I use frozen cranberries?
Absolutely! No need to thaw—just toss them in frozen. They’ll soften perfectly during baking and release those gorgeous ruby juices. I actually keep a bag in my freezer year-round for impromptu crumble emergencies!

Is this recipe vegan?
Almost! Just swap the honey for maple syrup (same amount), and you’ve got a plant-based winner. The coconut oil already makes it dairy-free—my vegan friends go nuts for this version.

Can I make this ahead?
You bet! Assemble the unbaked crumble up to a day in advance, cover tightly, and refrigerate. Add 5 extra minutes to the baking time since it’ll be cold from the fridge. The topping might lose a tiny bit of crispness, but the flavor? Still incredible.

My topping isn’t clumping—help!
No panic! Just drizzle in another teaspoon of maple syrup or coconut oil and mix again. Sometimes humidity affects the texture. If it’s too wet? A sprinkle more almond flour will save the day.

Can I use regular flour instead?
Technically yes (swap almond flour 1:1 with all-purpose), but then it’s not gluten-free anymore! If gluten isn’t an issue for you, go for it—just know the texture will be slightly denser without our trusty almond flour.

I’d love to hear how your gluten-free crumble turns out! Tag me @mykitchenadventures or leave a rating—your notes make my day.

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