
Sweet, jammy pears and tart cranberries bubble together under a golden, coconut-kissed topping that makes this crumble feel like pure comfort food — the kind you want on the table when cravings hit hard. The filling leans on maple syrup and arrowroot starch instead of refined sugar and cornstarch, keeping things clean and gentle on a sensitive stomach. A warm trio of Ceylon cinnamon, ginger, and turmeric adds depth and a subtle anti-inflammatory boost that feels especially thoughtful during pregnancy. Ceylon cinnamon is the milder, safer variety compared to the more common Cassia type, so using it here is a genuinely smart swap rather than just a flavor choice. The crumble topping comes together with cassava flour and shredded coconut, giving you that satisfying crunch without any gluten or dairy to worry about. Everything in this dish is straightforward and real — no mystery ingredients, no processed shortcuts, just fruit, spice, and a crispy topping that turns golden in the oven. Let it rest for a few minutes after baking and the filling thickens into something almost like a warm fruit compote underneath all that crunch.
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Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
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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