Gut Friendly Pear and Cranberry Crumble
Warm, bubbling fruit beneath a golden, crackly topping — this dessert is the kind of thing that makes the whole kitchen smell incredible. Ripe pears bring natural sweetness and a silky texture once baked, while tart cranberries cut through with just enough brightness to keep every bite interesting. The filling is seasoned with Ceylon cinnamon, ginger, and a touch of turmeric, a trio that adds warmth and depth without overwhelming the fruit. Cassava flour and shredded coconut form the crumble topping, giving you that satisfying crunch without any grains or gluten that can be harder on a sensitive digestive system. Arrowroot starch thickens the filling naturally as it bakes, so you get a jammy, cohesive base rather than a watery mess. Maple syrup and coconut oil keep everything sweetened and bound together in the most wholesome way possible. Let it rest for a few minutes before you dig in — the filling tightens up beautifully and makes every spoonful worth the wait.
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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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