I love a good gluten-free crumble, and if you haven’t tried adding chocolate before, you’re going to adore this Gluten Free Pear and Chocolate Crumble.
Soft pear pieces, crunchy walnut fragments and bitter, melting dark chocolate combine to make a crumble that balances sweet and bitter with delightful contrasting textures.
Pears make a lovely crumble filling, especially if you prefer something less tart than apples. In the UK, pears are typically at their best between September and November, making this an excellent autumn dessert.
This gluten-free pear and chocolate crumble also freezes well, so any leftovers can be stored for another day—though in our house leftovers rarely last long!
The best gluten-free crumble topping
Because gluten provides stretch in many baked goods, gluten-free bakes sometimes get labeled dry. That same texture, however, makes gluten-free flour ideal for a crisp, tender crumble topping.
Make the topping the same way you would for a regular crumble—just swap in a plain gluten-free flour blend. The result here is so good that even people who eat gluten often prefer it.
Adding chocolate to a crumble might sound unusual, but once you try it, it’s hard to go back. Pear and chocolate is a classic combination that pairs beautifully in desserts.
I also enjoy variations like gluten-free apple crumble or spiced pear with granola topping. In summer I like apple and strawberry crumbles, and when the weather turns cooler, a plum and amaretto crumble is perfect.
Chopped walnuts and dark chocolate in a pear crumble create a truly dreamy combination.
Gluten free pear and chocolate crumble ingredients
A full printable recipe card is included below, but here are the main ingredients and some substitution ideas.
Seasonal pears – Any firm, ripe pear works well. Conference pears and other common varieties give great results.
Dark chocolate – I prefer around 70–85% cocoa for a pleasant balance of bitterness and sweetness. Check packaging for any “may contain” gluten warnings if you need a strict gluten-free option.
Walnuts – These add crunchy texture. Omit if you don’t eat nuts, or substitute pecans or chopped hazelnuts.
Butter – Unsalted butter gives the best flavour for the topping. For a dairy-free or vegan version, use a firmer dairy-free block margarine.
Sugars – Dark brown sugar in the filling lends a rich, caramel-like taste; caster sugar (superfine) works well in the topping.
Plain gluten-free flour – Use a plain gluten-free blend (for example, common store mixes). Avoid single-ingredient flours like almond or coconut as they don’t give the same texture in a traditional crumble topping.
Can this crumble be vegan or dairy-free?
Yes. To make the crumble vegan or dairy-free, swap the butter in the topping for a firm vegan margarine and use dairy-free dark chocolate.
Can you freeze this crumble?
Yes. This crumble freezes very well. Allow the baked crumble to cool completely, portion it, then wrap and freeze. Reheat from frozen in the oven until the filling is bubbling through the topping before serving.
Pear and chocolate crumble recipe
This straightforward pear and chocolate crumble serves 4–6 and is wonderful with a scoop of vanilla ice cream or a pour of custard.
If you try this recipe, I’d love to see your photos—tag me on Instagram or use the hashtag #theglutenfreeblogger. Leaving a review also helps others find and enjoy the recipe.
Pear and Chocolate Crumble
Ingredients
- 2 tbsp dark brown sugar
- 50g walnuts
- 7 seasonal pears
- 60g dark chocolate (around 70–85% cocoa)
- 75g unsalted butter, cut into small cubes
- 75g caster sugar
- 150g plain gluten-free flour blend
Instructions
- Preheat the oven to 180°C / 160°C Fan / Gas Mark 4.
- Peel, quarter and core the pears, then cut into roughly 2cm chunks. Roughly chop the walnuts and dark chocolate—larger pieces add nice texture.
- Toss the pear chunks with the dark brown sugar, walnuts and chocolate in your crumble dish. Set aside.
- To make the crumble topping, combine the caster sugar, cubed butter and gluten-free flour in a bowl. Rub the mixture with your fingertips until it resembles coarse breadcrumbs.
- Spread the crumble evenly over the pears so the fruit is fully covered.
- Bake for 45–50 minutes until the topping is golden and the fruit is bubbling at the edges. Serve hot with vanilla ice cream or custard.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 470
Total Fat: 19g
Saturated Fat: 9g
Trans Fat: 0g
Unsaturated Fat: 10g
Cholesterol: 28mg
Sodium: 8mg
Carbohydrates: 74g
Fiber: 8g
Sugar: 41g
Protein: 5g
Need more gluten-free recipe inspiration?
Here are some other gluten-free desserts you might enjoy after trying this pear and chocolate crumble:
- Jam Roly Poly Pudding
- Gluten Free Sticky Toffee Pudding
- Blackberry and Apple Crumble
- Gluten Free Profiteroles
- Gluten Free Tiramisu
- Pear and Rhubarb Crumble
If you make this recipe, please share a photo with the hashtag #theglutenfreeblogger or tag the author on Instagram. Suggestions for future recipes are always welcome in the comments.
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