Capsaicin Free Pear and Cranberry Crumble
Sweet, jammy pears and tart cranberries bubble together under a golden, coconut-kissed topping that makes this crumble genuinely hard to resist. The filling gets its warmth from Ceylon cinnamon, ginger, and a whisper of turmeric — all deeply aromatic spices that bring complexity without any heat, making this a dessert everyone at the table can enjoy without a second thought. Arrowroot starch thickens the fruit juices into a glossy, luscious sauce as it bakes, so every spoonful holds together beautifully. The crumble topping comes together with cassava flour and shredded coconut, giving it a satisfying crunch and a subtly tropical note that pairs surprisingly well with the tart cranberries. Coconut oil and maple syrup bind everything into those irregular, craggy clumps that turn perfectly golden in the oven — no butter, no refined sugar, just honest ingredients doing their job. After about 35 to 40 minutes, the edges will be bubbling and the top will be firm and toasty, and the hardest part is waiting the full ten minutes before you dig in. Serve it warm on its own or with a scoop of your favorite vanilla ice cream for a dessert that feels festive and comforting all at once.
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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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