Hazelnut Free Pear and Ginger Crumble
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 maple syrup and lemon juice round everything out into something deeply satisfying. The crumble layer comes together with rolled oats, almond flour, and roughly chopped walnuts, all bound with coconut oil and maple syrup for a topping that bakes up irresistibly crisp. For anyone navigating tree nut allergies or sensitivities, crumbles and crisps can be a minefield — many recipes default to hazelnut flour or hazelnut-based praline toppings that are hard to swap out. Here, the topping relies entirely on walnuts and almond flour, so you get that rich, nutty depth without any concern about hazelnuts sneaking in. Arrowroot starch thickens the filling into a glossy, jammy consistency that holds together beautifully when you scoop it out. Let it rest for a few minutes after baking and serve it warm — ideally with a generous pour of cream or a scoop of vanilla ice cream alongside.
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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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