Pork Free Pear and Cranberry Crumble
Warm, bubbling fruit filling beneath a golden, coconut-kissed crumble ā this is the kind of dessert that makes a kitchen smell absolutely incredible. Ripe pears bring natural sweetness and a soft, jammy texture, while fresh or frozen cranberries cut through with a bright, tart punch that keeps every bite interesting. A touch of ginger and turmeric alongside Ceylon cinnamon gives the filling a subtly complex warmth that feels a little unexpected and completely irresistible. The topping comes together with cassava flour, shredded coconut, maple syrup, and coconut oil ā no butter, no grains, no animal products of any kind ā so it's naturally free from any pork-derived ingredients without any substitutions required. Everything in this recipe is straightforward pantry-friendly produce and pantry staples, which means you don't have to scrutinize labels or worry about hidden additives sneaking in. Let it rest for those ten minutes after baking ā the filling thickens beautifully and the topping stays crisp rather than soggy. Serve it as-is or with a scoop of your favorite frozen dessert on top for something truly special.
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Learn more āIngredients
6 servings
For the filling
- 5 medium ripe pears (about 2 lbs), peeled, cored, and cut into Ā¾-inch chunks
- 1 Ā½ cups fresh or frozen cranberries
- 3 tbsp maple syrup
- 1 tbsp arrowroot starch
- 1 tsp ground ceylon cinnamon
- Ā½ tsp ground ginger
- Ā¼ tsp ground turmeric
- ā tsp fine sea salt
For the topping
- Ā¾ cup cassava flour
- Ā½ cup unsweetened shredded coconut
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted and slightly cooled
- Ā½ tsp ground ceylon cinnamon
- Ā¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°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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