Nutmeg Free Pear and Cranberry Crumble
Tart cranberries and sweet, tender pears come together under a golden, coconut-kissed crumble topping that smells absolutely incredible as it bakes. The filling gets its warmth from Ceylon cinnamon, ginger, and a whisper of turmeric — a thoughtful spice blend that delivers real depth without any of the sharp, sometimes overwhelming bite that nutmeg can bring to baked fruit desserts. Arrowroot starch thickens the juices into a glossy, jammy filling that bubbles up beautifully at the edges, while the cassava flour and shredded coconut topping bakes into satisfyingly crunchy, irregular clusters. Everything is sweetened with maple syrup, so the flavor feels naturally rich rather than cloying. It's the kind of dessert that looks rustic and effortless but tastes like you really thought it through. Let it rest for a few minutes after it comes out of the oven — that short wait makes all the difference for a filling that holds together in the bowl.
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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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