Seed Oil Free Pear and Cranberry Crumble
Sweet, jammy pears and tart cranberries bubble together beneath a golden, coconut-kissed topping that smells absolutely incredible coming out of the oven. The whole thing is built on coconut oil and real whole-food ingredients, so there's no canola, no vegetable shortening, and no refined seed oils hiding anywhere in the dish. Cassava flour and shredded coconut give the crumble topping a satisfying crunch and a slightly nutty depth that feels indulgent without any of the usual compromises. Maple syrup sweetens both the filling and the topping naturally, while Ceylon cinnamon, ginger, and a whisper of turmeric layer in a warmth that makes this feel like serious autumn comfort food. Arrowroot starch thickens the fruit filling as it bakes, so you get that gorgeous, glossy, spoonable texture rather than a watery mess. Let it rest for a few minutes after it comes out of the oven and the filling sets up beautifully — perfect served warm, ideally with something cold and creamy alongside.
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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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