Beef Free Pear and Ginger Crumble
Warm spiced pears bubbling beneath a golden, nutty crust — this dessert is the kind of thing that makes your whole kitchen smell incredible. Fresh ginger and cardamom give the filling a bright, aromatic heat that plays beautifully against the natural sweetness of ripe pears, while a splash of lemon juice keeps everything lively and balanced. The topping comes together with rolled oats, almond flour, and roughly chopped walnuts bound by maple syrup and coconut oil, so it bakes up into something genuinely crunchy and satisfying. Every single ingredient here comes from the plant kingdom, which means this is a naturally meat-free dessert without any substitutions or workarounds — it just happens to be built that way from the ground up. Arrowroot starch thickens the filling into a jammy, spoonable consistency that holds together beautifully once the crumble has had a few minutes to rest after baking. It's the kind of recipe that works just as well for a casual weeknight treat as it does for a dinner party, and nobody will be asking what's missing.
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Learn more →Ingredients
6 servings
For the filling
- 2 lbs ripe but firm pears (about 5 medium), peeled, cored, and cut into ¾-inch chunks
- 1 tbsp fresh ginger, finely grated
- 2 tbsp maple syrup
- 1 tbsp arrowroot starch
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- 1 tbsp fresh lemon juice
For the topping
- 1 cup old-fashioned rolled oats
- ½ cup almond flour
- ½ cup raw walnuts, roughly chopped
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 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, grated ginger, 2 tbsp maple syrup, arrowroot starch, cinnamon, cardamom, and lemon juice. Toss until the pears are evenly coated, then spread the mixture in an even layer in the prepared baking dish.
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