BHA & BHT Free Pear and Ginger Crumble
Warm, bubbling pear filling meets a golden, nutty crumble topping in a dessert that feels indulgent but is built entirely from whole, recognizable ingredients. The combination of fresh ginger, cardamom, and cinnamon gives the filling a gentle warmth that pairs beautifully with the natural sweetness of ripe pears, while a squeeze of lemon juice keeps everything bright and balanced. Arrowroot starch thickens the juices into a glossy, jammy consistency without relying on any processed additives — exactly the kind of clean swap that makes this recipe work so well for anyone avoiding synthetic preservatives like BHA and BHT. The topping comes together with rolled oats, almond flour, and chopped walnuts bound by maple syrup and coconut oil, so every ingredient pulls its weight with zero fillers or artificial stabilizers hiding in the mix. Many packaged crumble mixes and store-bought desserts sneak in preservatives to extend shelf life, but when you make it from scratch like this, you know exactly what's going into the dish. After about 40 minutes in the oven, the topping turns deep golden and crisp while the filling bubbles up around the edges — let it rest for a few minutes and it slices beautifully. Serve it warm on its own or with a scoop of your favorite clean ice cream for a dessert that genuinely feels like a treat.
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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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