Gluten Free Pear and Ginger Crumble
Warm, bubbling fruit filling topped with a golden, nutty crumble — this dessert hits every cozy note you want from a baked fruit dish. The filling leans into the natural sweetness of ripe pears, brightened with fresh lemon juice and layered with fresh ginger, cinnamon, and cardamom for a spice profile that feels genuinely special. Arrowroot starch does the quiet work of thickening the juices into that jammy, glossy consistency as everything bakes together. The topping skips wheat flour entirely, relying instead on almond flour, rolled oats, and chopped walnuts bound with coconut oil and maple syrup — and it bakes up beautifully crunchy and deep golden without any compromise. For anyone who has wrestled with crumble toppings that turn out gummy or flat, this combination delivers real texture and satisfying crunch. It comes together in one bowl per component, and the hardest part is waiting the ten minutes after it comes out of the oven before digging in.
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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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