Warm, bubbling fruit filling meets a golden, coconut-kissed topping in this cozy autumn dessert that feels like a hug in a baking dish. Ripe pears bring natural sweetness and a soft, jammy texture, while tart cranberries cut through with just enough brightness to keep every bite interesting. The topping leans on cassava flour and shredded coconut instead of any grain-based flour, so it crisps up beautifully without a trace of rye or wheat anywhere near the bowl. Arrowroot starch thickens the filling from the inside out, and warm spices — Ceylon cinnamon, ginger, and a whisper of turmeric — give the whole thing a depth that tastes far more complex than the ingredient list suggests. Everything comes together in one baking dish with minimal prep, making it an easy win for weeknight desserts or a crowd-pleasing finish to a holiday meal. Let it rest those ten minutes before you dig in — the filling tightens up just enough to scoop cleanly and pool perfectly around a scoop of your favorite ice cream.
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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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