Legume Free Pear and Cranberry Crumble
Warm, bubbling fruit filling meets a golden, coconut-kissed topping in this cozy autumn dessert that feels indulgent without being complicated. The combination of sweet ripe pears and tart cranberries is a classic pairing, and the maple syrup, Ceylon cinnamon, ginger, and turmeric give the filling a warmly spiced depth that goes way beyond a basic fruit crumble. Arrowroot starch does the quiet work of thickening everything into a glossy, jammy filling that holds together beautifully once it rests. The topping is where this recipe really shines — cassava flour and shredded coconut come together with coconut oil and maple syrup to form those irresistible coarse, craggy clumps that bake up crisp and golden. There are no oats, no nuts, and absolutely nothing legume-derived in sight, which makes this a genuinely safe and satisfying option for anyone navigating those restrictions without wanting to sacrifice texture or flavor. Everything here is straightforward pantry-friendly stuff, so you're not hunting down obscure ingredients just to get a proper crumble on the table. Serve it warm after that 10-minute rest and watch the filling settle into something thick, fragrant, and completely irresistible.
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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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