Breastfeeding Friendly Pear and Cranberry Crumble
Sweet, juicy pears and tart cranberries come together under a golden, coconut-kissed crumble topping that smells absolutely incredible as it bakes. The filling gets its warmth from Ceylon cinnamon, ginger, and a touch of turmeric — a trio of spices that feel nourishing and intentional rather than just decorative. Maple syrup does all the sweetening here, and arrowroot starch thickens the bubbling fruit into a luscious, jammy base that holds together beautifully once it rests. The topping is made with cassava flour and shredded coconut, giving it a satisfying crunch without any grains or refined ingredients that nursing parents sometimes prefer to avoid. Coconut oil binds everything into those perfect irregular clumps that crisp up in the oven and shatter just slightly when you dig in with a spoon. It's the kind of dessert that feels genuinely wholesome without tasting like a compromise — warm, fragrant, and deeply satisfying straight from the dish.
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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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