Almond Free Pear and Cranberry Crumble
Sweet, juicy pears and tart cranberries come together under a golden, coconut-kissed topping that smells absolutely incredible as it bakes. The filling gets a warm, layered spice from Ceylon cinnamon, ginger, and a touch of turmeric, making this feel far more interesting than your average fruit crumble. Arrowroot starch thickens everything naturally as it bubbles, so you get that gorgeous, jammy filling without any gummy texture. The topping is built from cassava flour and shredded coconut, which means it crisps up beautifully without relying on oats or tree nuts — a real win for anyone navigating nut-free baking. Coconut oil and maple syrup bind it all into those satisfying, irregular clumps that shatter just slightly when you dig in with a spoon. Every ingredient here is straightforward and easy to source, so there's no hunting down specialty products or second-guessing labels. Let it rest those full ten minutes before serving — the filling tightens up and the whole thing becomes genuinely stunning.
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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
- 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 syrup
- 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.
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