Black Pepper Free Pear and Ginger Crumble
Warm, bubbling fruit filling beneath a golden, nutty crust — this pear and ginger crumble is the kind of dessert that makes a whole kitchen smell incredible. The combination of fresh grated ginger, cinnamon, and cardamom gives the pear filling a gently spiced depth that feels cozy without being heavy. Crumbles can be surprisingly tricky to navigate when you're avoiding black pepper, since some spice blends and pre-made toppings sneak it in without much fanfare — here, every ingredient is spelled out clearly, and none of them include it. The topping comes together with rolled oats, almond flour, and chopped walnuts, all bound with maple syrup and coconut oil for a satisfying crunch that holds up beautifully after baking. Arrowroot starch thickens the filling into that jammy, glossy consistency that makes every spoonful feel intentional rather than watery. Letting it rest for ten minutes before serving is worth the patience — the filling sets up just enough to scoop cleanly. This one works just as well for a weeknight treat as it does for a dinner party dessert.
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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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