Beef Free Pear and Cranberry Crumble
Sweet, jammy pears and tart cranberries come together under a golden, coconut-kissed crumble topping that is genuinely hard to stop eating. The filling gets its warmth from Ceylon cinnamon, ginger, and a whisper of turmeric, while maple syrup ties everything together without any refined sugar in sight. Arrowroot starch does the quiet work of thickening those bubbling fruit juices into a luscious, spoonable filling that holds its shape beautifully after a short rest. The topping is built from cassava flour and shredded coconut, giving it a satisfying crunch and a slightly tropical edge that pairs surprisingly well with the cranberry's bright acidity. Every single ingredient here is plant-based and naturally free from any animal products, so this is a dessert that works for a wide range of tables without anyone feeling like they're missing out. It bakes up in about 40 minutes and fills the kitchen with the kind of spiced-fruit aroma that makes people wander in from the other room asking what's cooking. Serve it warm, straight from the dish, and don't be surprised when it disappears fast.
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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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