Shellfish Free Pear and Cranberry Crumble
Warm, bubbling fruit filling beneath a golden, coconut-kissed crumble — this is the kind of dessert that makes a whole kitchen smell incredible. Ripe pears bring natural sweetness and a silky texture once baked, while tart cranberries cut right through and keep every bite lively. A touch of ginger and turmeric alongside Ceylon cinnamon gives the filling a subtle warmth that feels a little unexpected and completely irresistible. The topping comes together with cassava flour and shredded coconut, creating those satisfying irregular clumps that crisp up beautifully in the oven without a single grain of wheat or oat in sight. Maple syrup and coconut oil do all the binding and sweetening here, so the whole thing is naturally free from refined sugar and dairy as well. It's the kind of recipe that looks and tastes far more impressive than the effort involved — just toss, layer, scatter, and bake. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly spoonable and gorgeous.
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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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