MSG 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 cozy warmth from Ceylon cinnamon, ginger, and a touch of turmeric — a combination that feels both familiar and a little unexpected in the best way. Maple syrup does all the sweetening here, and arrowroot starch helps the fruit juices thicken into a glossy, spoonable filling that holds together beautifully after a short rest out of the oven. The crumble topping comes together with cassava flour and shredded coconut, giving you those satisfying irregular clumps that turn crisp and golden without a trace of anything processed or additive-heavy. Every single ingredient is whole and straightforward, which means you can enjoy this completely free of the flavor enhancers and hidden additives that sneak into so many packaged desserts. It's the kind of dish that works just as well on a weeknight as it does on a holiday table, and it disappears fast — so consider making it in a bigger dish.
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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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