Quinoa flour ups the good-for-you factor in the topping of this fall party-ready crumble. For extra punch, serve with cinnamon ice cream, or vanilla ice cream sprinkled with cinnamon.
Preheat oven to 375 degrees. Butter a 2-quart baking dish. Toss apples and pears in a large bowl with brown sugar, flour, lemon juice, and cinnamon until evenly coated.
Mix oats, flours, sugar, salt, and nutmeg until combined. Work in butter with your fingertips until incorporated and mixture forms small clumps.
Spread apple-pear mixture in prepared dish; sprinkle with topping. Bake until fruit is tender, filling is bubbling, and topping is golden brown, about 1 hour. Let cool slightly before serving; crumble is best enjoyed the day it's made.