Cashew Free Pear and Cranberry Crumble

Sweet, jammy pears and tart cranberries bubble together beneath a golden, coconut-kissed topping that smells absolutely incredible as it bakes. The filling gets a warm, layered depth from Ceylon cinnamon, ginger, and a whisper of turmeric, while maple syrup ties everything together without any refined sugar. For the crumble itself, cassava flour and shredded coconut create those satisfying irregular clumps that crisp up beautifully in the oven — no nuts required, and no compromise on texture. Tree nut allergies can make crumble toppings tricky since so many recipes lean on almond flour or chopped nuts for that signature crunch, but this one sidesteps all of that entirely using pantry-friendly, plant-based swaps. Arrowroot starch thickens the fruit filling just enough so it holds together when you scoop it, rather than running all over the plate. Let it rest for a few minutes after it comes out of the oven and you'll be rewarded with a filling that's glossy, thick, and perfectly spoonable. It's the kind of cozy, crowd-pleasing dessert that feels special enough for a holiday table but easy enough to throw together on a weeknight.

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