Caffeine Free Pear and Cranberry Crumble
Sweet, jammy pears meet tart cranberries in a bubbling fruit filling that smells absolutely incredible as it bakes. A warm blend of Ceylon cinnamon, ginger, and a touch of turmeric gives the filling a gentle, aromatic depth that feels cozy and a little unexpected at the same time. The crumble topping comes together with cassava flour, shredded coconut, coconut oil, and maple syrup — no butter, no grains, just golden, craggy clusters that crisp up beautifully in the oven. Every single ingredient here is naturally free of stimulants, so you can enjoy a proper dessert without any second-guessing about what's in it. Arrowroot starch thickens the fruit as it cooks, so you get that glossy, spoonable filling rather than a watery mess. Let it rest for those ten minutes after baking — the filling tightens up and the whole thing becomes so much easier to scoop into bowls. Serve it warm on its own or with a dollop of coconut cream for something that feels genuinely indulgent.
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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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