Pecan Free Pear and Cranberry Crumble
Tart cranberries and sweet, tender pears are one of fall's best flavor pairings, and this crumble lets them shine under a golden, coconut-kissed topping that bakes up beautifully crisp. The filling gets a warm, complex depth from Ceylon cinnamon, ginger, and a whisper of turmeric, while maple syrup keeps the sweetness natural and rounded. Arrowroot starch does quiet but important work here, thickening all those bubbling fruit juices into a luscious, jammy base that holds together when you scoop it. The crumble topping comes together with cassava flour and shredded coconut, giving you that satisfying crunch without relying on any tree nuts whatsoever — so there's no need to swap anything out or second-guess the recipe. Everything is mixed in two bowls and layered into a single baking dish, which means cleanup is minimal and the whole process is genuinely low-stress. That ten-minute rest after baking is worth every second of patience — the filling thickens just enough to make each spoonful perfectly scoopable. Serve it warm on its own or with a dollop of coconut cream for something that feels genuinely special.
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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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