Hazelnut Free Pear and Cranberry Crumble
Sweet, jammy pears and tart cranberries bubble together beneath a golden, coconut-kissed topping that smells absolutely incredible as it bakes. The filling gets its silky body from arrowroot starch, while a warm trio of Ceylon cinnamon, ginger, and turmeric gives every bite a gently spiced depth that feels cozy without being heavy. The crumble topping is built on cassava flour and shredded coconut, so it crisps up beautifully and delivers that satisfying crunch without relying on any tree nuts whatsoever — no substitutions needed, no ingredients to pick around. Maple syrup and coconut oil tie everything together, keeping the whole dish naturally sweetened and completely free of anything that could cause concern for those avoiding hazelnuts. This is the kind of fruit dessert that looks rustic and impressive straight out of the oven, and it's genuinely hard to believe how simple the process is. Let it rest for those ten minutes before serving — the filling thickens just enough to scoop cleanly, and it's worth every second of 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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