Low Histamine Gluten Free Oat Crumble Baked Pears
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Learn more →Ingredients
4 servings
For the pears
- 4 ripe but firm pears (such as bosc or anjou), halved and cored
- 1 tbsp unsalted butter, cut into small pieces
- 1 tbsp brown sugar
- ½ tsp ground cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
For the crumble
- ¾ cup gluten free oats
- 3 tbsp almond flour
Ingredient noteLow histamine diets often limit nuts and seeds. The small portion per serving here is likely tolerated. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
- 3 tbsp brown sugar
- ½ tsp ground cinnamonIngredient note
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
- ¼ tsp ground nutmeg
Ingredient noteLow histamine diets often limit warming spices like nutmeg. The trace amount used here is likely tolerated. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
- ¼ tsp fine salt
- 3 tbsp unsalted butter, cold and cut into small cubes
For serving
- vanilla ice cream or whipped cream, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.
- 2
Arrange the pear halves cut-side up in the prepared baking dish. Using a small spoon or melon baller, scoop out the core and any fibrous strings to create a small well in each half.
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