as seen in Waitrose Weekend…gluten free pear & blueberry crumble…
By using gluten-free flour instead of regular, you can make favourite puddings that taste as good as the originals.
Prepare 30 minute
Cook 20-25 minutes
75g cold butter, in pieces
75g demerara sugar
6 ripe pears
Grated zest of 1 orange
6 tbsp apple juice
Natural yoghurt or vanilla or vanilla ice cream, to serve
- Preheat the oven to 180°C, gas mark 4. Tip the flour into a bowl, add the butter, in pieces, and rub in using your fingertips until the mixture resembles breadcrumbs. Stir in the sugar and granola.
- Peel, halve and core the pears, removing the tough base by cutting out a small ‘v’ shape. Mix the pears in a bowl with the orange zest, apple juice and blueberries. Divide the fruit and juices among six 250ml ovenproof dishes.
- Scatter with the crumble mix, transfer to a baking tray and bake for 20-25 minutes. Serve with natural yoghurt or vanilla ice cream.