High Fructose Corn Syrup Free Pear and Ginger Crumble
Warm spiced pears bubbling beneath a golden, nutty crumble is the kind of dessert that makes a kitchen smell absolutely incredible. The filling leans on fresh ginger, cinnamon, and cardamom to build deep, aromatic flavor, while a splash of lemon juice keeps everything bright and balanced. Maple syrup does all the sweetening here — in both the filling and the topping — so there's no corn syrup hiding anywhere in the dish. The crumble itself is a satisfying mix of rolled oats, almond flour, and roughly chopped walnuts bound together with coconut oil, giving you that irresistible crunch without any of the processed sweeteners that sneak into so many store-bought or packaged dessert mixes. Arrowroot starch thickens the pear juices into a jammy, glossy filling that holds together beautifully once the crumble rests for a few minutes after baking. It's the kind of recipe that feels indulgent but is built entirely from whole, recognizable ingredients you can feel good about.
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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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