Caramelised Apple, Pear and Quinoa Crumble

The idea for this recipe came from a recipe for Ginger Apple Crisp with Quinoa Flake Crust.  I swapped the spices in the filling for caramelising and used apples and pears.  Very easy and yummy.  This could just as easily be made with pears only.


Caramelised Apple and Pear Quinoa Crumble

Serves 3
Prep time 25 minutes
Cook time 30 minutes
Total time 55 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type Dessert
Misc Child Friendly, Pre-preparable, Serve Warm
Quinoa crumble with caramelised apples and pears.


For the filling:

  • 3 Medium Red or Golden Delicous apples (peeled, cored and diced)
  • 3 Medium pears (peeled, cored and diced)
  • 2 tablespoons butter or Nuttelex
  • 2 tablespoons brown sugar

For the topping:

  • 11/2 cups quinoa flakes
  • 4 tablespoons butter or Nuttelex
  • 1/2 cup brown sugar

To serve:

  • Vanilla custard or ice cream

Additional for greasing:

  • Butter or Nuttelex


1. Preheat the oven to 180°C and lightly grease a medium sized oven-proof dish.
2. Heat a frying pan over medium heat. Add the butter or Nuttelex and let it melt.
3. Add the apples and pears and coat in the butter/Nuttelex.
4. Add the brown sugar and stir through.
5. Cook for approximately 10 minutes, stirring occasionally, until the fruit has softened and is turning brown. Transfer to the greased dish.
6. In a small bowl combine the quinoa flakes, butter/Nuttlelex and brown sugar for the topping.
7. Spread the topping over the fruit.
8. Bake in the oven for about 30 minutes until crisp and brown.
9. Serve warm with custard or ice cream.


Moderate Salicylates, Low Amines, Low Glutamates, Dairy-free (if using Nuttelex), Gluten-free

For a Low Chemical / Failsafe version use pears only and/or poached chokos instead of apples.


 Coming Up Next Time: “Lemon” Chicken

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