Artificial Flavors Free Pear and Cranberry Crumble
Sweet, jammy pears and tart cranberries bubble together under a golden, coconut-kissed topping that smells absolutely incredible as it bakes. Every ingredient here is exactly what it says it is — maple syrup for sweetness, coconut oil for richness, cassava flour and shredded coconut for that satisfying crumble — with zero synthetic flavoring agents hiding anywhere in the list. That matters more than you might think, because plenty of packaged desserts and even some spice blends sneak in artificial flavor compounds that are easy to overlook on a label. Here, warm Ceylon cinnamon, ginger, and a whisper of turmeric do all the heavy lifting, giving the filling a gently spiced depth that feels genuinely complex. The arrowroot starch thickens the fruit juices into a glossy, luscious sauce that pools around the crumble topping in the best possible way. It's the kind of dessert that looks impressive straight out of the oven but comes together with one bowl for the filling and one for the topping — nothing fussy, nothing fake.
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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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