Quinoa Apple-Pear Crumble

quinoa apple pear crumble
Photo: Mikkel Vang
Prep Time:
25 mins
Total Time:
1 hrs 25 mins

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.



  • Unsalted butter, room temperature, for dish

  • 2 pounds mixed apples (such as Jonagold, Empire, Macoun, and Cortland), peeled, cored, and cut into ½-inch pieces

  • 2 pounds pears (such as Bosc or Anjou), peeled, cored, and cut into ½-inch pieces

  • ¼ cup packed light-brown sugar

  • 2 tablespoons unbleached all-purpose flour

  • 2 tablespoons fresh lemon juice

  • ¼ teaspoon ground cinnamon


  • 1 cup old-fashioned rolled oats

  • cup quinoa flour

  • cup unbleached all-purpose flour

  • ½ cup packed light-brown sugar

  • ½ teaspoon kosher salt

  • ¼ teaspoon freshly grated nutmeg

  • 1 stick cold unsalted butter, cut into small pieces


  1. Filling:

    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.

  2. Topping:

    Mix oats, flours, sugar, salt, and nutmeg until combined. Work in butter with your fingertips until incorporated and mixture forms small clumps.

  3. 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.

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