Peanut Free Pear and Cranberry Crumble
Sweet, juicy pears and tart cranberries come together under a golden, coconut-kissed topping that smells absolutely incredible as it bakes. The filling gets a warm, complex depth from Ceylon cinnamon, ginger, and a touch of turmeric, while maple syrup ties everything together without any refined sugar. Arrowroot starch works quietly in the background, thickening those bubbling fruit juices into a luscious, jammy base that holds its shape beautifully once it rests. The crumble topping uses cassava flour and shredded coconut in place of the usual oat-and-butter combo, creating rustic, craggy clusters that crisp up and turn golden in the oven. Every ingredient here is straightforward and naturally free from peanuts or tree nut cross-contact concerns, so you can serve it confidently at the table. Let it rest those full ten minutes after baking — the filling thickens noticeably and the whole dish becomes even easier to scoop and serve.
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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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