Dairy Free Pear and Cranberry Crumble
Sweet, juicy pears and tart cranberries bubble together beneath a golden, coconut-kissed topping that makes this crumble one of the most satisfying desserts you can pull out of the oven. The filling gets its cozy depth from Ceylon cinnamon, ginger, and a whisper of turmeric, while maple syrup ties everything together with a gentle, natural sweetness. Arrowroot starch does the quiet work of thickening those jammy fruit juices into something luscious rather than watery. The crumble topping uses cassava flour and shredded coconut in place of the usual butter-and-oat combo, and melted coconut oil binds it into those satisfying irregular clumps that bake up crisp and golden without a trace of dairy. It's genuinely hard to believe there's no butter involved — the texture is that good. Let it rest for ten minutes after it comes out of the oven and the filling will settle into something thick, glossy, and absolutely spoonable. Serve it warm on its own or with your favorite dairy-free ice cream for a dessert that feels indulgent but is built entirely from clean, wholesome ingredients.
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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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