Chicken Free Pear and Cranberry Crumble

Warm, bubbling fruit filling topped with a golden, coconut-kissed crumble — this dessert is the kind of thing that makes a whole kitchen smell incredible. Tart cranberries and sweet ripe pears are tossed with maple syrup, warming Ceylon cinnamon, ginger, and a whisper of turmeric before baking into a jammy, fragrant base that practically begs for a spoon. The topping comes together with cassava flour, shredded coconut, coconut oil, and maple syrup, clumping into rustic, crunchy bits that turn beautifully golden in the oven. Every single ingredient here is naturally plant-based and free from any poultry-derived additions, so there's nothing to second-guess when you're scanning the list. Arrowroot starch does quiet, effective work thickening the filling as it bakes, so you get that glossy, cohesive fruit layer rather than a watery pool under the crumble. Let it rest for those full ten minutes after it comes out of the oven — the filling tightens up and the whole thing slices and scoops so much more cleanly. It's the kind of unfussy, crowd-pleasing bake that works just as well on a weeknight as it does at a holiday table.

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