Pescatarian Pear and Cranberry Crumble
Sweet, juicy pears and tart cranberries come together under a golden, coconut-kissed crumble topping that smells absolutely incredible as it bakes. The filling gets its depth from a warm trio of Ceylon cinnamon, ginger, and turmeric, while maple syrup and arrowroot starch pull everything into a glossy, lightly thickened sauce that bubbles up beautifully at the edges. The topping is made with cassava flour and shredded coconut, giving it a satisfyingly crisp, slightly chewy texture that holds its crunch even as it soaks up the fruit juices below. This is the kind of dessert that works just as well for a casual weeknight as it does for a holiday table — it looks impressive without requiring much effort at all. Everything in this recipe is naturally plant-based and free from grains and refined sugar, so it fits a wide range of eating styles without any awkward substitutions or compromises. Let it rest those full ten minutes before you dig in — the filling thickens up and the whole thing becomes so much easier to scoop into bowls.
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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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