Low Acid Pear Crumble

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This version of pear crumble is the perfect low-acidity crumble for fall or winter. Ripe pears are naturally sweet and soft, making them ideal for acid reflux-friendly baking. Instead of acidic lemon juice and heavy spices, we use chamomile tea and a hint of cinnamon for mild warmth. The topping is simple, crisp, and non-irritating, with gentle sweetness from maple syrup and oats.

Ingredients Needed:

For the Filling:

• 5 ripe pears: peeled and sliced ¼-inch thick, gentle and naturally low in acid.
• ¼ cup pure maple syrup: adds smooth, mellow sweetness.
• ⅓ cup light brown sugar: optional for richer flavor.
• ½ teaspoon cinnamon: mild spice that’s gentle on reflux.
• 1 tablespoon chamomile tea (instead of lemon juice): adds soothing flavor.
• 1 ½ tablespoons cornstarch: helps thicken the filling.
• ¼ teaspoon salt (optional).

For the Crumble Topping:

• ¾ cup rolled oats: adds crunch and fiber.
• ¾ cup all-purpose flour: creates a crisp texture.
• ½ cup granulated sugar: for gentle sweetness.
• ½ cup unsalted butter, melted (not browned): keeps it smooth and reflux-safe.
• ½ teaspoon cinnamon (optional): just enough warmth.

How To Make Low Acid Pear Crumble:

Preheat the Oven:
Set oven to 350°F. Lightly butter or oil a 9×9-inch baking dish or skillet.

Prepare the Pear Filling:
Peel and slice pears. Place them in the baking dish. In a small bowl, whisk maple syrup, brown sugar, cinnamon, chamomile tea, and cornstarch. Pour over pears and toss gently to coat. Spread evenly in the dish.

Make the Crumble Topping:
In another bowl, combine oats, flour, sugar, cinnamon, and salt. Add the melted butter and stir until small clumps form. Avoid browning the butter to keep the recipe gentle on the stomach.

Assemble and Bake:
Sprinkle the crumble topping evenly over the pear mixture. Bake 40–45 minutes until golden brown and bubbling. If the top browns too fast, cover loosely with foil.

Cool and Serve:
Let cool for at least 10 minutes before serving. Enjoy warm or at room temperature for a soothing fruit dessert.

Recipe Tips:

• Use ripe pears for natural sweetness.
• Skip lemon juice and vinegar to keep acidity low.
• If you want mild spice, stick to small amounts of cinnamon only.
• Serve with lactose-free vanilla yogurt for a gentle topping.
• Avoid ice cream or caramel sauce if prone to reflux.

How to Store & Reheat:

• Room Temperature: Safe for up to 2 hours after baking.
• Fridge: Store covered for up to 4 days.
• Freezer: Freeze portions up to 1 month. Reheat in the oven at 300°F until warm.

Nutrition Facts (per serving, based on 8 servings):

• Calories: ~250
• Sodium: ~80 mg
• Protein: 3 g
• Fat: 9 g
• Carbs: 38 g
• Fibre: 3 g
• Sugar: 20 g

FAQs:

Are pears low acid?
Yes, pears are a low-acidity fruit and safe for most people with acid reflux.

Can I use apples in this crumble?
Yes, choose low-acid apples like Fuji or Gala and avoid adding lemon juice for a GERD-safe dessert.

What can I use instead of lemon juice in pear desserts?
Use chamomile tea, pear juice, or simply omit it to keep your recipe gentle on the stomach.

Can I include spices in low acid baking?
Use only mild amounts of cinnamon. Avoid nutmeg and ginger as they may irritate reflux.

Is butter okay for reflux?
Yes, in small amounts. Avoid browning the butter, as it creates stronger flavors that can be acid-triggering.

Try More Recipes:

• Low Acid Apple Pie
• Low Acid Pumpkin Pie
• Low Acid Roasted Zucchini