Vegan Pear and Cranberry Crumble
Sweet, juicy pears and tart cranberries come together under a golden, coconut-kissed topping that smells absolutely incredible as it bakes. The filling gets its cozy depth from Ceylon cinnamon, ginger, and a whisper of turmeric, while maple syrup ties everything together without a drop of refined sugar. Cassava flour and shredded coconut give the crumble topping a satisfying crunch and a slightly chewy texture that feels genuinely indulgent — no butter or oats required. Arrowroot starch works quietly in the background to thicken those bubbling fruit juices into a glossy, spoonable filling that holds together beautifully once it rests. This is the kind of dessert that proves plant-based baking doesn't ask you to compromise on comfort or flavor. Serve it warm straight from the dish and watch it disappear fast.
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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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