1 cup (210 g) all purpose gluten free flour (I used Better Batter)
3/4 teaspoon konjac root/psyllium husk powder(omit if your blend already contains it)
1 cup (100 g) certified gluten free old-fashioned rolled oats
1/2 cup (109 g) packed light brown sugar
1/3 cup (67 g) granulated sugar
1 tablespoon ground cinamon (salicylates)
1/2 teaspoon freshly grated nutmeg (salicylates)
1/4 teaspoon kosher salt
12 tablespoons (168 g) unsalted butter, cold
3 pounds (about 6 large pears) D'anjou pears, peeled, cored and sliced into 1/4-inch thick wedges
1) Preheat your oven to 350°F
2) Grease a 13 x 9-inch baking dish and set it aside.
3) Prepare the crumble topping. In a medium-sized bowl, place the flour, xanthan gum, oats, brown sugar, granulated sugar, optional cinnamon and nutmeg, and salt, and whisk to combine, working out any lumps in the brown sugar.
4) Cut in the butter, and mix to combine well until pea-sized clumps are formed.
OR for 3) & 4) Place all ingredients into the Thermomix and combine for 8 sec at speed 5.
5) To make the filling, place the prepared pear wedges in the greased pan.
6) Scatter the topping in an even layer all over the top of the pear filling. Press gently on the crumble topping to ensure that it adheres to the filling.
7) Cover the baking dish with aluminum foil and place it in the center of the preheated oven. Bake uncovered for 50 minutes, or until the topping is golden brown and the pears are fork tender.
8) Remove from the oven and serve warm by scooping into bowls and topping with the optional vanilla ice cream.