Fish Free Pear and Cranberry Crumble
Sweet, jammy pears and tart cranberries come together under a golden, coconut-kissed crumble topping that smells absolutely incredible as it bakes. The filling gets its cozy depth from Ceylon cinnamon, ginger, and a whisper of turmeric, while maple syrup ties everything together without any refined sugar. Arrowroot starch does quiet, efficient work thickening those bubbling fruit juices into a luscious, spoonable filling that holds its shape beautifully after a short rest. The topping is built from cassava flour and shredded coconut, giving it a satisfying crunch and a slightly tropical edge that pairs surprisingly well with the tart cranberries. Everything here is naturally free from seafood and fish-derived ingredients — no hidden worcestershire, no sneaky anchovy paste, just wholesome pantry staples you can feel good about. It comes together in one bowl for the filling and one for the topping, which means cleanup is genuinely painless. Serve it warm on its own or with a scoop of your favorite ice cream for a dessert that feels both rustic and a little special.
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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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