Citric Acid Free Pear and Ginger Crumble
Warm, bubbling fruit filling beneath a golden, nutty crumble is one of those desserts that feels like a hug, and this pear and ginger version absolutely delivers. The combination of fresh ginger, cinnamon, and cardamom gives the filling a gentle, aromatic heat that pairs beautifully with the natural sweetness of ripe pears. For anyone navigating a citric acid sensitivity, desserts can be a minefield — many store-bought crumbles, fruit fillings, and even flavored oats sneak it in as a preservative or flavor enhancer. Here, everything is straightforward and clean: maple syrup sweetens both the filling and the topping, arrowroot starch thickens the juices as they bubble, and a small amount of fresh lemon juice provides just enough brightness without the processed citric acid found in packaged goods. The topping comes together with rolled oats, almond flour, and roughly chopped walnuts bound by coconut oil, giving you serious crunch and a deep, toasty flavor once it bakes to that gorgeous golden color. After about 35 to 40 minutes in the oven, the filling turns thick and jammy at the edges while the topping stays satisfyingly crisp. Let it rest for a few minutes before serving and try not to eat it straight from the dish — though no one would blame you if you did.
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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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