Oral Allergy Syndrome Friendly Pear and Cranberry Crumble

Total time1 hr 10 min

Prep time20 min

Cook time40 min

Oral Allergy Syndrome Friendly Pear and Cranberry Crumble

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Ingredients

6 servings

For the filling

5 medium ripe pears (about 2 lbs), peeled, cored, and cut into ¾-inch chunks
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked pear in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid pear, tap it and change its rating to Red.
1 ½ cups fresh or frozen cranberries
3 tbsp maple syrup
Coombs Orgnic Maple Syrup - 32 Fl. Oz.Shady Maple Farm Pure Organic Maple Syrup, 12.7 fl oz Maple Grove Farms 100% Pure Maple Syrup Cary's Maple Syrup Spring Tree 100% Pure Maple Syrup
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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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