Brazil Nut Free Pear and Cranberry Crumble
Sweet, spiced pears and tart cranberries bubble together beneath a golden, coconut-kissed topping that crumbles perfectly with every spoonful. 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 jammy juices so the filling holds together beautifully once it rests. The topping is built from cassava flour and shredded coconut, giving you that satisfying crunch without any tree nut ingredients that can sneak into store-bought crumble mixes or baking blends. Coconut oil binds the clumps into rustic, irregular nuggets that turn genuinely golden in the oven — no soggy topping here. This is the kind of dessert that fills your kitchen with the smell of a proper autumn bake and looks impressive enough to set on a table for guests without any extra fuss.
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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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