gluten free pear and ginger crumble

I usually hate winter…and I hate autumn because of what it foreshadows. I live for the spring and the summer…or, in reality, I live for the springs and summers that I remember from my childhood: when the six-week summer holiday stretched endlessly and the sun seemed to shine every day in a cloudless cornflower blue sky.

But after what has been the most waterlogged and depressing British summer ever, I’ve resolved to take pleasure in both autumn and winter this year, and henceforward. Otherwise, I’m going to spend the rest of my life vacillating between states of wishing my life away and constant disappointment.

So, so far, I’ve enjoyed the farmers’ market starting up again in Cirencester last Saturday (and the gorgeous gluten-free sausages and brownies that we found there!), the fragrance of the damp leaves we went tramping through on our woodland walk on Monday, the sense of comfort emanating from the radiators now that we’ve switched the heating on…and the smells of baking, stewing and casseroling that have been wafting from the oven. We picked the last of the pears from the tree in our garden today – I hope I did them justice!

gluten free pear and ginger crumble

Gluten-free pear and ginger crumble

The ripeness of your uncooked pears will determine the texture of the finished dish. I prefer the cooked pears to be quite firm to the bite so I used fairly unripe ones. If you prefer a softer texture, use ripe pears and cut down on the sugar in the filling.

Serves 4-6

For the crumble:
100g gluten-free plain (all-purpose) flour
50g butter, cubed
25g demerara sugar
100g gluten-free stem ginger biscuits (they’re available in both Sainsbury’s and Asda)

For the filling:
500g prepared pears (peeled, quartered, cored and cut into chunks)
1 tbsp soft light brown sugar

You will also need a 2-litre capacity ovenproof dish

Preheat the oven to 180°C (my oven is fan-assisted, so adjust accordingly).

First, make the crumble topping. Sift the flour into a large mixing bowl. Rub the chunks of butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the demerara sugar. Whizz the stem ginger biscuits in a food processor to a coarse crumb (or put them in a plastic bag and bash them with a rolling pin). Stir into the flour, butter and sugar mixture.

Next, scatter the pear chunks in the bottom of the ovenproof dish, sprinkle with the soft brown sugar and cover with the crumble mixture. Bake in the oven for 25 minutes. Serve with cream, custard or ice cream.

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