Pear and Apple Kasha Crumble

Pear and Apple Kasha Crumble

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  • 1 pound apples, peeled and sliced
  • 1 pound pears, peeled and sliced
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon chopped candied ginger (optional)
  • 1/2 cup toasted buckwheat kasha (available in PCC’s bulk section)
  • 1/4 cup toasted slivered almonds
  • 1 cup gluten-free flour blend
  • 1/2 cup rolled oats
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 cup cold butter, cut into cubes
  • 1/4 cup honey, warmed


Preheat oven to 375° F.

Toss apples and pears with lemon juice, zest and ginger. Spread evenly in the bottom of an ungreased 9- by 13-inch baking dish.

Coarsely chop kasha and almonds in the bowl of a food processor. Add flour, oats, sugar, cinnamon, salt and nutmeg. Process until just combined. Add butter pieces and pulse until crumbly (there should be some pea-sized pieces remaining). Fold in honey.

Spread topping over fruit and bake until golden brown and the fruit is tender, 40 to 50 minutes.