Soy Free Pear and Cranberry Crumble
Sweet, juicy pears and tart cranberries bubble together under a golden, coconut-kissed topping that smells absolutely incredible as it bakes. The combination of warm Ceylon cinnamon, ginger, and a hint of turmeric gives the filling a gentle, layered spice that feels cozy without being overpowering. Cassava flour and shredded coconut create a crumble topping that crisps up beautifully in the oven — no grains, no dairy, and absolutely nothing derived from soy anywhere in the ingredient list. Maple syrup and coconut oil do all the sweetening and binding work here, so you get rich, satisfying flavor from completely clean, whole-food sources. Arrowroot starch thickens the fruit filling just enough that every spoonful holds together without turning gluey or starchy. Letting it rest for a few minutes after it comes out of the oven is the hardest part, but that short wait is what transforms the bubbling fruit into a luscious, scoopable filling. Serve it warm on its own or with a dollop of your favorite coconut cream for a dessert that genuinely feels like a treat.
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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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