BHA & BHT Free Pear and Cranberry Crumble
Tart cranberries and sweet, tender pears come together under a golden, coconut-kissed crumble topping that smells absolutely incredible as it bakes. Every ingredient here is whole and straightforward — maple syrup for sweetness, coconut oil to bind the topping, arrowroot starch to thicken the jammy fruit filling — so there's no need to scan labels for synthetic preservatives hiding in packaged mixes or processed fats. Cassava flour and shredded coconut give the crumble an irresistibly crisp, slightly chewy texture that holds up beautifully without any refined additives. A warm pinch of Ceylon cinnamon, ginger, and turmeric rounds out the filling with gentle spice that feels cozy without being overwhelming. The fruit bubbles up around the edges while the topping turns deep golden, and that ten-minute rest before serving is genuinely worth the wait — it lets everything settle into a thick, scoopable filling. Serve it straight from the baking dish and watch it disappear.
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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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