Mushroom Free Pear and Cranberry Crumble
Sweet, tart cranberries and tender chunks of ripe pear come together under a golden, coconut-kissed crumble that smells absolutely incredible as it bakes. The filling gets its cozy depth from Ceylon cinnamon, ginger, and a whisper of turmeric, while maple syrup ties everything together without any refined sugar in sight. Cassava flour and shredded coconut give the topping a satisfying crunch that holds up beautifully even as the fruit bubbles up around it. Every single ingredient here is naturally free of fungi and fungal derivatives — no hidden extras to second-guess, just straightforward pantry staples. The arrowroot starch does quiet, clever work thickening the juices so the filling sets into something glossy and spoonable rather than watery. It's the kind of dessert that looks rustic and effortless straight from the dish, and it genuinely tastes like fall in the best possible way. Serve it warm with a scoop of your favorite coconut cream and it becomes something truly special.
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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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