This Pear and Ginger Crumble Cake is the perfect autumn and winter gluten free bake to enjoy with a hot cup of tea or coffee. Its also the perfect way to use up over ripe pears and is a quick and simple recipe that you will come back to time and time again.
Every had that feeling of guilt, you know the one, where you had every good intention to eat more fresh fruit and filled your fruit bowl up, but now your faced with over-ripe fruit that no one wants to eat. Yep, me too!
Well for those of you scratching your heads wondering what to make with over ripe pears I have the answer and it is cake baby! You-are-welcome!
What are the best pears for baking and making this Pear and Ginger Crumble Cake?
Here in the UK the main pears you will see in the supermarkets or market stalls in town tend to be the Bartlett (Williams), the Comice and the Conference pears. These are also the most versatile of the pear family so no surprise as to why they are the most common. The most recognisable of the pears must be the Conference Pear with its long, elegant form and russet brown and green appearance (by russet I mean a matt brown, rough surface almost like a rough suede). The Bartlett or Williams pear is the smaller dumpy pear, often sold a kids or fun size pears and the Comice is similar to the Williams but larger, plumper and a more appealing skin so better for using to decorate bakes.
So Comice are great for baking and decoration, Conference are perfect for a bake if you want to have recognisable chunks of pear and Bartlett are great to puree, stew and use in baking if you want the pear chunks to break down a little and be less prominent in your bakes.
Could this Pear and Ginger Crumble Cake be made using canned pears?
Absolutely, you can use tinned pears for this and other pear inspired bakes, less fuss with the preparation, already peeled and cored and 99% guaranteed to be bruise and blemish free. So if you have a can of tinned pears in the cupboard and are not sure what to do with it then this is the perfect bake to make today!
Could I use a different fruit to pears to make this Pear and Ginger Crumble Cake?
Certainly, you can use lots of fruits. I would recommend substituting with these; eating apples, peaches, nectarines or apricots. Plums would probably work well too. If you do have a go at swapping the pears for a difference fruit I’d love to hear about it so please do come back and comment on how it went or tag me in any photos you share to social media.
Can you eat the pear skin too, plus a tip on nutrition.
Yes you most certainly can eat the pear skin, it is after all where most of the nutrition and fibre is contained, in pears and all fruits alike. It’s also got good gut bacteria enhancers in the skin so remember that next time you peel your apples and pears! Do you want to add the skin to this Pear and Ginger Crumble Cake though? Well that my dear reader is entirely up to you. Its going to be a personal preference here. Me, I’d rather not have the pear skin in the cake as I’m funny about bits getting in my teeth.
How to store Pear and Ginger Crumble Cake?
I have stored this bake very well in both Tupperware containers and old biscuit tins so I know that these will last for up to 3 days easily, possibly a week if kept in the fridge, but bear in mind it’s got fresh (or not so fresh!) fruit in it. That is of course if this bake lasts that long!
I haven’t tried to freeze this recipe yet but I’m positive it will freeze just fine after being cut into portions. To bring the bake back to life you will need to defrost at room temperature for over 3hrs, and I would recommend popping it in a hot oven for 5mins to revive the sponge back to its perfect moist/crumble state. The alternative would be to microwave and serve with custard as a pudding…hmm, think I’ll try that next actually.
If you like this Crumble Cake, you’ll love these other pastries and bakes
I have a huge resource of fruity bakes on the website now so its worth having a look to see if anything else takes your fancy for another day. In the meantime, how about this Rhubarb and Ginger Crumble Cake: Gluten Free and Gorgeous or my Easy Gluten Free Apple Turnovers with a hint of cinnamon and then there’s this popular recipe for Blueberry Frangipane Tarts; gluten free, vegan and delicious
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Pear and Ginger Crumble Cake Recipe
- 3 pears peeled, cored and cut into small cubes
- 200 g gluten free self-raising flour
- 100 g butter or dairy free alternative
- 100 g light brown sugar
- 120 ml soya milk or other dairy free alternative
- 1 tsp ground ginger
- 1 tsp flax seeds
- 1 tsp vanilla extract
- ½ tsp psyllium husk optional
- 100 g gluten free granola
- ½ tsp ginger
- 1 tbsp light brown sugar
- Preheat oven to 190°C | 170°C fan | 375°F | Gas 5
- Line the bottom of a 20cm/8inch square tin with baking paper and grease the sides
- In a large bowl cream together the ‘butter’ and light brown sugar until light and fluffy.
- Add the flax seeds, psyllium husk if using, ginger and vanilla extract and beat again.
- Then add the flour and soya milk a bit at a time beating the ingredients all the time until thoroughly incorporated.
- Finally fold in the cubes of pear.
- Spoon the cake batter into the prepared square tin and with the back of a spoon or silicone spatula smooth into the corners.
- Measure out the gluten free granola and add the ginger and sugar and shake the crumble mix over the top of the cake batter.
- Pop into the oven for 20mins and at this point check to see if it has baked in the middle by inserting a cocktail stick or wooden skewer, if the stick is not clean and the bake it starting to catch (go to dark in colour) cover loosely with some foil and return to the oven for another 5mins.
- Once cooked through remove from oven and allow to cool completely before cutting into 9 equal size squares.
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A post packed with 20 delicious Autumn/Winter inspired comfort foods made gluten free, dairy free and in most cases egg free too
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