Black Pepper Free Pear and Cranberry Crumble
Warm, bubbling fruit filling meets a golden, coconut-laced topping in this cozy autumn dessert that feels like a hug in a baking dish. Juicy pears and tart cranberries are tossed with maple syrup, arrowroot starch, and a trio of warming spices — Ceylon cinnamon, ginger, and a whisper of turmeric — before being blanketed in a crumble made from cassava flour and shredded coconut. Every single ingredient here is naturally free of black pepper, so there's no label-scanning or substitution stress involved; it's just a straightforward, delicious bake. The cassava and coconut topping bakes up into satisfyingly craggy, golden clusters that shatter just enough when you dig in with a spoon. Arrowroot starch does the quiet work of thickening the filling as it cools, so by the time you've let it rest those ten minutes, every scoop holds together beautifully. This is the kind of dessert that works just as well for a weeknight treat as it does for a holiday table, and it comes together with minimal fuss and a single bowl for each component.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!