Celery Free Pear and Cranberry Crumble
Sweet, jammy pears and tart cranberries bubble together beneath a golden, coconut-kissed topping that shatters just enough when you dig in with a spoon. The filling gets its glossy, luscious texture from arrowroot starch rather than cornstarch or flour, while warm Ceylon cinnamon, ginger, and a whisper of turmeric give every bite a gently spiced depth that feels anything but ordinary. The crumble topping leans on cassava flour and shredded coconut for a rustic, clumpy crust that crisps up beautifully in the oven without a trace of grain or gluten. Every single ingredient here is naturally free from celery and celery derivatives — no sneaky seasoning blends, no vegetable powders, just clean, whole-food pantry staples you can feel confident about. Maple syrup does double duty in both the filling and the topping, keeping the sweetness cohesive and completely refined-sugar-free. It's the kind of dessert that makes the whole kitchen smell incredible while it bakes, and it's just as good spooned warm into a bowl as it is the next morning straight from the fridge.
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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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