AIP Friendly Pear and Cranberry Crumble
Warm, bubbling fruit filling topped with a golden, coconut-kissed crumble — this dessert is the kind of cozy bake that feels indulgent without a single compromise. The filling leans on ripe pears and tart cranberries, brightened with Ceylon cinnamon, ginger, and a touch of turmeric, then sweetened with just enough maple syrup to let the fruit shine. Arrowroot starch pulls the juices together as it bakes, so you get that luscious, jammy texture rather than a watery pool at the bottom. The topping is where things get really satisfying: cassava flour and unsweetened shredded coconut come together with melted coconut oil and maple syrup into rustic, craggy clumps that bake up crisp and golden. No grains, no eggs, no nightshades — just a short list of whole ingredients that happen to check every box for the autoimmune protocol. It serves six, which makes it an easy choice for a dinner party or a weekend treat you can actually enjoy without scanning a label. Let it rest those ten minutes before you dig in — the filling thickens beautifully and the first spoonful is absolutely worth the wait.
About FigFig 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
- 1 ½ cups fresh or frozen cranberries
- 3 tbsp maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 tbsp arrowroot starch
- 1 tsp ground ceylon cinnamon
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ⅛ tsp fine sea salt
For the topping
- ¾ cup cassava flour
- ½ cup unsweetened shredded coconut
- 3 tbsp maple syrupIngredient note
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 3 tbsp coconut oil, melted and slightly cooled
- ½ tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
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!