Low Iodine Pear and Cranberry Crumble
Warm, bubbling fruit filling topped with a golden, coconut-laced crumble — this dessert is the kind of thing that makes the whole kitchen smell incredible. The tart pop of cranberries against sweet, tender pears is a combination that feels festive and comforting at the same time. What makes this recipe particularly smart for anyone managing iodine intake is what it leaves out: no dairy, no eggs, no iodized salt, and no conventional flour. Cassava flour and shredded coconut build a topping that crisps up beautifully in the oven, while coconut oil binds everything into those satisfying, irregular clumps. Arrowroot starch thickens the filling naturally as it bakes, so you get that jammy, glossy texture without any questionable additives. A warm blend of Ceylon cinnamon, ginger, and turmeric gives the whole dish a gentle spiced depth that feels far more complex than the short ingredient list suggests. Let it rest for a few minutes after it comes out of the oven and the filling will set just enough to scoop cleanly into bowls.
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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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
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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