Macadamia Free Pear and Cranberry Crumble
Tart cranberries and sweet, tender pears are one of those combinations that just makes sense, especially when they're bubbling beneath a golden, coconut-kissed crumble topping. The filling gets a subtle warmth from Ceylon cinnamon, ginger, and a whisper of turmeric, while maple syrup ties everything together without any refined sugar in sight. Arrowroot starch does the quiet work of thickening those jammy juices so every spoonful holds together beautifully. The topping comes together with cassava flour and shredded coconut, giving you that satisfying crunch and crumble texture without relying on oats or any tree nuts — so anyone navigating nut concerns can dig in without a second thought. Coconut oil binds the clumps into those irregular, craggy bits that catch the heat and turn perfectly crisp in the oven. It's the kind of dessert that fills your kitchen with the smell of a proper autumn bake and looks impressive enough to bring to a dinner party, even though it comes together with minimal fuss. Let it rest just long enough for the filling to settle, then serve it warm — ideally with a scoop of something cold on top.
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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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