Gluten Free Pear and Cranberry Crumble
Sweet, juicy pears and tart cranberries come together under a golden, coconut-kissed topping that smells absolutely incredible as it bakes. The filling gets its silky body from arrowroot starch, which thickens everything naturally without any wheat-based thickeners, while warm spices — Ceylon cinnamon, ginger, and a whisper of turmeric — give it a depth that goes way beyond a basic fruit crumble. The topping is built on cassava flour and shredded coconut, which bake up into satisfyingly crunchy, irregular clumps that rival any traditional version. Maple syrup sweetens both layers, so the whole dish has a clean, lightly caramelized flavor that feels indulgent without being heavy. This is the kind of dessert that looks rustic and effortless straight out of the oven, bubbling at the edges and golden on top. Let it rest for just ten minutes and the filling tightens into something scoopable and rich — perfect on its own or with a scoop of your favorite vanilla ice cream alongside.
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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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