Cashew Free Pear and Ginger Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(15)

Warm spiced pears bubbling beneath a golden, crunchy topping — this is the kind of dessert that makes your kitchen smell absolutely incredible. Fresh ginger and cardamom give the filling a lively, aromatic kick, while a splash of lemon juice and maple syrup keep everything bright and naturally sweet. The crumble topping comes together with rolled oats, almond flour, and roughly chopped walnuts, so you get real texture and nuttiness without reaching for cashews at any point. Coconut oil binds it all into those satisfying crumbly clusters that toast up deep golden in the oven. Many store-bought crumbles and granola-style toppings sneak in cashew pieces or cashew-based coatings, so making this one from scratch puts you fully in control of every ingredient. After a short rest out of the oven, the filling thickens into a jammy, spoonable consistency that pairs beautifully with a scoop of your favorite dairy-free ice cream or a dollop of coconut cream.

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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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