Dairy Free Pear and Ginger Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(15)

Warm, bubbling fruit filling beneath a golden, nutty crust — this pear and ginger crumble is the kind of cozy dessert that makes a whole kitchen smell incredible. The filling leans on fresh ginger, cardamom, and a splash of lemon juice to give the sweet pears a bright, spiced edge that feels anything but ordinary. What makes this version so satisfying is that the topping — built from rolled oats, almond flour, chopped walnuts, maple syrup, and melted coconut oil — delivers every bit of the buttery, crumbly texture you'd expect from a classic, with zero dairy required. Arrowroot starch thickens the filling into a jammy, glossy consistency that holds together beautifully once it rests out of the oven. The whole thing comes together in one baking dish with minimal prep, making it just as weeknight-friendly as it is dinner-party worthy. Serve it as-is or alongside a scoop of your favorite coconut-based ice cream for a dessert that genuinely nobody will miss the butter in.

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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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