Low Sodium Pear and Cranberry Crumble

Total time1 hr 10 min

Prep time20 min

Cook time40 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the filling

5 medium ripe pears (about 2 lbs), peeled, cored, and cut into ¾-inch chunks
Fresh Green Bartlett Pear Jumbo Green Anjou Pears Fresh Bosc Pear Fresh Red Pear Fresh Organic Green Bartlett Pear
See all
1 ½ cups fresh or frozen cranberries
3 tbsp maple syrup
1 tbsp arrowroot starch
1 tsp ground ceylon cinnamon
½ tsp ground ginger
¼ tsp ground turmeric
⅛ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the topping

¾ cup cassava flour
½ cup unsweetened shredded coconut
3 tbsp maple syrup
3 tbsp coconut oil, melted and slightly cooled
½ tsp ground ceylon cinnamon
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
2
In a large mixing bowl, combine the pear chunks, cranberries, maple syrup, arrowroot starch, Ceylon cinnamon, ginger, turmeric, and sea salt. Toss until the fruit is evenly coated and the starch is no longer visible as dry powder.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!