Sesame Free Pear and Cranberry Crumble
Warm, bubbling fruit filling beneath a golden, coconut-kissed crumble — this dessert is the kind of thing that makes a whole kitchen smell incredible. Juicy pear chunks and tart cranberries are tossed with maple syrup, warming Ceylon cinnamon, ginger, and a touch of turmeric before baking into a jammy, lightly spiced base that practically begs for a spoon. The topping comes together with cassava flour, shredded coconut, coconut oil, and maple syrup, clumping into rustic, crunchy bits that turn beautifully golden in the oven. Every single ingredient here is naturally free from sesame in any form — no tahini, no sesame oil, no hidden seeds — so there's no label-scanning required. Crumbles can sometimes feel like a minefield when store-bought versions sneak in unexpected ingredients, but making it from scratch with this short, clean list keeps things simple and stress-free. Let it rest for a few minutes after baking so the filling thickens up just right, then serve it warm straight from the dish.
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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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