Paraben Free Pear and Cranberry Crumble
Warm, bubbling fruit filling topped with a golden, coconut-kissed crumble — this dessert is the kind of thing that makes your kitchen smell like a dream on a cold afternoon. The tart pop of cranberries against sweet, tender pear chunks creates a filling that's deeply satisfying without being cloying, thanks to maple syrup and a gentle blend of Ceylon cinnamon, ginger, and turmeric. Arrowroot starch thickens everything naturally as it bakes, so you get that gorgeous jammy texture without any synthetic additives or preservatives that can sneak into conventional thickeners. The crumble topping comes together with cassava flour, shredded coconut, coconut oil, and maple syrup — whole, recognizable ingredients that crisp up beautifully in the oven. For anyone navigating sensitivities to synthetic preservatives, this kind of from-scratch baking is genuinely the safest and most delicious route, because you control every single thing that goes into the dish. It rests for just ten minutes after baking, long enough for the filling to thicken into something scoopable and rich. Serve it as-is or alongside your favorite clean dairy-free topping for a dessert that feels indulgent and wholesome at the same time.
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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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