Capsaicin Free Pear and Ginger Crumble
Warm, bubbling fruit filling topped with a golden, nutty crumble — this dessert is pure comfort in a baking dish. Ripe pears get tossed with fresh ginger, cinnamon, cardamom, and a squeeze of lemon juice before baking down into a thick, jammy layer that smells absolutely incredible. The topping comes together with rolled oats, almond flour, chopped walnuts, coconut oil, and maple syrup, clumping into those satisfying golden clusters that everyone fights over. For anyone avoiding capsaicin, desserts can sometimes be a minefield of unexpected spice blends or "warming" seasonings — but every single ingredient here is naturally free of chili heat, so you can dig in without a second thought. The whole thing bakes until the edges are bubbling and the topping turns a deep, toasty brown, then rests just long enough for the filling to set into something truly spoonable. Serve it straight from the dish while it's still warm, and don't be surprised if the pan is empty before it fully cools.
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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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