Pear and Hazelnut Crumble


Preparation info

  • Difficulty


  • Serves


Appears in

The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

A classic fruit crumble is a simple, satisfying and easy dessert to make, and this quinoa version makes a lovely, warming winter pudding. Star anise is often used in Chinese cuisine for savoury dishes, but here, combined with other spices, it adds a lovely warm note to the apple filling. Serve hot or cold, with whipped cream, for an indulgent dessert.


  • 450 g/1 lb pears
  • 75 ml/5 tbsp apple juice
  • 2 star anise
  • 10 ml/2 tsp mixed (apple pie) spice
  • 15 ml/1 tbsp caster (superfine) sugar
  • whipped cream or ice cream, to serve

For the crumble topping

  • 75 g/3 oz/ cup quinoa flour
  • 75 g/3 oz/¾ cup quinoa flakes
  • 75 g/3 oz/6 tbsp soft butter, diced
  • 75 g/3 oz/6 tbsp soft light brown sugar
  • 50 g/2 oz hazelnuts, roughly chopped


  1. Preheat the oven to 190°C/375°F/Gas 5. Peel and core the pears, and cut into 2 cm/¾ in slices.
  2. Place the pears in an ovenproof dish and add the apple juice, star anise, mixed spice and sugar, stirring to evenly coat the pears.
  3. To make the crumble topping, place the quinoa flour and flakes into a large bowl and, using the tips of your fingers, rub in the soft butter until the mixture resembles coarse breadcrumbs. Use a fork to stir in the sugar and then the chopped hazelnuts.
  4. Sprinkle the crumble mixture evenly over the spiced pears and bake for 25-30 minutes, until the crumble is browned and the pears feel soft when pierced with a sharp knife.
  5. Serve the crumble hot with freshly whipped cream, custard, or ice cream.


  • Use apples with the same spice mixture if you wish.
  • Replace the star anise with 2-3 cloves if you prefer.
  • You can also use rhubarb, but replace the star anise and mixed (apple pie) spice with 10 ml/2 tsp ground ginger.

Nutritional Information: Gluten free Energy 486kcal/2034kJ; Protein 7g; Carbohydrate 61g, of which sugars 37g; Fat 25g, of which saturates 11g; Cholesterol 9mg; Calcium 92mg; Fibre 3g; Sodium 123mg.