All the apples looked wrong, so I tried pear, a couple of years ago, and it was just amazingly good.

My recipe actually had a gluten-free topping, but I subsituted a more usual one, because putting quinoa in a blender to make quinoa flour was a bit more work than I felt up to. My minimal experience with gluten-free flours suggests that they should make a very nice crisp topping, though. They seem more inclined to be crunchy than ordinary wheat flour.

P.