Eggless Pear and Cranberry Crumble
Warm, bubbling fruit filling meets a golden, coconut-kissed topping in this cozy autumn dessert that comes together with surprisingly little fuss. The combination of sweet ripe pears and tart cranberries is a natural pairing, and the maple syrup, Ceylon cinnamon, ginger, and turmeric give the filling a warmly spiced depth that feels genuinely special. Arrowroot starch does the quiet work of thickening all those gorgeous fruit juices into a glossy, jammy base as everything bakes. The crumble topping uses cassava flour and shredded coconut in place of a traditional oat or butter-heavy mixture, and when coconut oil and maple syrup are worked in, it clumps into those satisfying irregular nuggets that turn crisp and golden in the oven. Because the whole recipe is built around pantry staples and fresh produce, there are no eggs anywhere in the equation — not hidden in the topping, not tucked into the filling — so it's genuinely worry-free from start to finish. Let it rest for those ten minutes after baking and the filling tightens up beautifully, making every scoop clean and luscious. Serve it warm on its own or with a generous pour of coconut cream for something that feels truly indulgent.
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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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