Wheat Free Pear and Cranberry Crumble

Warm, bubbling fruit filling crowned with a golden, coconut-kissed topping — this crumble is the kind of cozy dessert that makes autumn feel complete. The combination of sweet ripe pears and tart cranberries creates a filling that's bright, jammy, and deeply satisfying, with gentle warmth from Ceylon cinnamon, ginger, and a whisper of turmeric tying everything together. The topping comes together using cassava flour and shredded coconut in place of traditional wheat-based ingredients, so the crumble stays completely free of gluten-containing grains without sacrificing that irresistible crunch. Cassava flour behaves beautifully here, clumping into those rustic, irregular nuggets that toast up golden and firm in the oven — exactly what a great crumble topping should do. Maple syrup and coconut oil do all the sweetening and binding, keeping the ingredient list clean and straightforward. Arrowroot starch thickens the fruit filling as it bakes, so you get that glossy, spoonable texture rather than a watery pool under the topping. Let it rest those ten minutes before you dig in — the filling tightens up just enough to make every scoop picture-perfect.

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