Seeds Free Pear and Cranberry Crumble
Warm, bubbling fruit filling beneath a golden, coconut-kissed crumble — this dessert is pure autumn comfort in a baking dish. The tart pop of cranberries against sweet, tender pear chunks is a combination that feels festive without being fussy, and the spice blend of Ceylon cinnamon, ginger, and turmeric gives every bite a gentle, aromatic warmth. Crumble toppings can be a minefield when you're avoiding seeds, since many recipes lean on sunflower seeds, pepitas, or sesame-laden granola for texture — this one builds that satisfying crunch entirely from cassava flour and shredded coconut instead. Coconut oil and maple syrup bind the topping into those irresistible irregular clumps that crisp up beautifully in the oven, no seeds required. Arrowroot starch does the quiet work of thickening the juicy filling so it holds together when you scoop it out rather than pooling across the dish. It comes together with two bowls and a baking dish, making it an easy weekend bake or a crowd-pleasing finish to a holiday dinner.
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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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