Apple Pear Quinoa Crumble

applepearquinoacrumble2Although I love healthy food I’d have to say that this is one area of my life that I show very little restraint.

Not only do I spend a lot of money buying the freshest organic produce, but I also have a really hard time even thinking about restriction of any type.

The minute you tell me I can’t have something I’m going to be thinking about it non-stop.

I crave margaritas when I am pregnant even though I can’t even remember the last time I had one.  (Maybe sometimes in 2003?)  And don’t even get me started on how difficult I was to live with back in my low-carb diet days.

The exception to this unrestricted indulgence is dessert.

For some reason this is one area where I have a really easy time saying no.  I’ve never had a problem taking the boys out for ice cream and sipping on a water while they indulged.

It’s not that I use restraint, because I have none.  It’s just that desserts really don’t tempt me that often.

There are two times in my life that this doesn’t hold true though.

The first is any time around the holidays.  There is just something about Christmas tuned on the radio and all the excitement of the holidays that makes a rich dessert more appealing.  The second is when I am pregnant.

With both of my sons I was way too pregnant during the holidays to even think about baking.  (Alex was born a week before Christmas and Christian was a February baby.)

Given that I’m only 21 weeks along, this year I’ll be making up for lost time.

Fruit desserts are among my favorite and part of this is how easy they are to put together.  This Apple Pear Quinoa Crumble is easy enough to make with the kids and also happens to be super-tasty!

Use your favorite baking apples (I used Granny Smith but next time I’m using Honey Crisp – I am seriously obsessed with Honey Crisp apples this year) and feel free to add in a little more apple juice if you want a juicier dessert.

And go ahead and top it with your favorite ice cream.  The calories don’t count this time of year.

Apple Pear Crumble

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 8 servings

Calories per serving: 216

Fat per serving: 6.7g

Apple Pear Crumble


  • ½ cup toasted quinoa flour
  • ½ cup cooked quinoa
  • ¼ cup chopped walnuts OR sliced almonds
  • ¼ cup coconut palm sugar OR brown sugar
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons Earth Balance OR butter, softened
  • 3 medium apples, peeled and chopped
  • 3 medium pears, peeled and chopped
  • 2 tablespoons coconut palm sugar
  • 1 tablespoon toasted quinoa flour
  • 2 tablespoons lemon juice
  • ¼ cup apple cider or apple juice


  1. Preheat oven to 400 degrees. Grease 8 six to eight ounce ramekins.
  2. In a small bowl combine quinoa flour, quinoa, almonds, brown sugar and cinnamon. Using a pastry cutter or the back of a fork mix until coarse crumbs are formed.
  3. In a large bowl combine pears, apples and toss with sugar and flour. Add lemon juice and apple juice an stir until well combined. Place apple mixture in ramekins and top with streusel. Bake for 40 minutes.


Servings 8, Calories 216, Fat 6.7g, Carbohydrates 29g, Protein 2.7g, Cholesterol 11mg, Sodium 41mg, Fiber 5.3g, Sugars 22.8g

Toasting quinoa flour is optional and simply mellows the flavor. To toast, line a baking sheet with parchment paper and spread the flour to no more than 1/2 inch. Toast for 2 1/2 hours. Allow to cool and store in an airtight container in the refrigerator.

Post featured in Wellness Weekend

  • Wendy

    Looks delicious! Will have to try. I usually leave peels on apples and pears in crumbles/crisps for the extra fibre/nutrients. Still tastes wonderful!

    • Wendy Polisi

      Great idea! I'll have to see if I can get the boys to go for that.

    • susan g

      Exception to leaving on the apple peel — I got some apples recently with nasty waxed peels. Much as I prefer not to peel, that's the only way to get rid of the wax.

  • Ricki

    Looks great. I always leave the peels on, too. :)
    My recent post Wellness Weekend November 26-December 3, 2012

    • Wendy Polisi

      Thanks Ricki!

  • Judith

    Oh, my! I am DEFINITELY making this one. PS – Congratulations on your new little one on the way!

    • Wendy Polisi

      Thanks so much! :) It is a total shock but we are very excited.

  • Christine

    I always leave the peels on too. Wendy, I am wondering if you could peel the apples, chop the peels up real fine, and mix in with the quinoa to hide them from the knee-biters a little better? I remember when my daughters were little, I hid an awful lot of what they from them in marinara! Thanks for another great recipe. : )

    • Wendy Polisi

      Great idea Christine! I used to be really good at hiding stuff and have gotten away from that. I will give that a try…they eat raw apples every day so it really shouldn't be such an issue. :)

  • Carmen

    I don't have any quinoa flour, is there an alternate I could use? I have a GF all-purpose mix, regular all-purpose flour, and multigrain all-purpose flour. Would any of these work?

    • Wendy Polisi

      Any of those would work just fine in this recipe!

  • Barbara

    Sounds delicious. Will brown rice flour work? If I substitute stevia for the sugar, will it change the consistency of the recipe?

    • Wendy Polisi

      I think both brown rice flour and stevia will work just but to be honest I've only used stevia a few times.

  • Vicky_m

    What is toasted quinoa flour? Does one buy it already toasted??

    • Wendy Polisi

      Sorry Vicky, I should have had a link to my previous post where I talk about that! Toasting quinoa flour is optional and simply mellows the flavor. To toast, line a baking sheet with parchment paper and spread the flour to no more than 1/2 inch. Toast for 2 1/2 hours. Allow to cool and store in an airtight container in the refrigerator.

  • Jennifer

    I don't have any ramekins. Will a 9X13 pan work?

    • Wendy Polisi

      Yes, that would work. You may need to cover and cook a little longer – use a fork to make sure your apples and pears are tender.

  • Wendy Polisi

    Good point Susan! That is definitely something to watch out for!