Mustard Free Pear and Cranberry Crumble
Sweet, jammy pears and tart cranberries bubble together beneath a golden, coconut-kissed topping that shatters just enough when you dig in with a spoon. The filling gets its silky body from arrowroot starch, while warm Ceylon cinnamon, ginger, and a whisper of turmeric give it a depth that goes way beyond a basic fruit dessert. The crumble topping comes together with cassava flour and shredded coconut, so it bakes up beautifully crisp without a single grain of wheat or any of the condiment-aisle ingredients that can sneak into packaged desserts. Everything is sweetened with maple syrup, which ties the tart cranberries and mellow pears together in the most natural, unfussy way. This is the kind of dessert that fills your kitchen with an incredible smell and looks genuinely impressive straight out of the oven, even though the prep is completely straightforward. Let it rest those ten minutes before serving — the filling thickens up and the whole thing becomes that much more scoopable and satisfying.
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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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