Pistachio Free Pear and Cranberry Crumble
Sweet, jammy pears and tart cranberries come together under a golden, coconut-kissed topping that crackles just enough when you dig in with a spoon. The filling gets its cozy depth from Ceylon cinnamon, ginger, and a whisper of turmeric, while maple syrup ties everything together without any refined sugar in sight. Cassava flour and shredded coconut form the crumble base, giving you that satisfying, rustic texture without relying on oats or any tree nuts — so anyone navigating nut-free baking can breathe easy here. Arrowroot starch works quietly in the background, thickening those bubbling fruit juices into a glossy, spoonable sauce that pools beautifully around every bite. The whole thing bakes until the edges are visibly bubbling and the topping turns a deep, toasty gold — your kitchen will smell absolutely incredible. Let it rest for ten minutes before serving and the filling firms up just enough to hold its shape in the bowl. It works beautifully on its own or with a scoop of your favorite dairy-free ice cream melting over the top.
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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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