Chestnut Free Pear and Cranberry Crumble

Tart cranberries and sweet, tender pears come together under a golden, coconut-kissed topping that crumbles apart in the best possible way. The filling gets its glossy, jammy texture from arrowroot starch rather than anything heavy or processed, while warm Ceylon cinnamon, ginger, and a whisper of turmeric give every bite a gently spiced depth that feels cozy and a little unexpected. The crumble topping is built on cassava flour and shredded coconut, so it bakes up with a satisfying crunch that holds its own against all that bubbling fruit underneath. Crumbles can sometimes sneak in nut-based toppings or flours that make them off-limits for people avoiding tree nuts like chestnuts, but every ingredient here is straightforward and easy to verify. The whole thing comes together in one baking dish with minimal prep, and that 10-minute rest after it comes out of the oven is genuinely worth the wait — the filling thickens into something scoopable and luscious. Serve it warm on its own or with a dollop of coconut cream for a dessert that feels indulgent without any of the guesswork.

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