Honey Free Pear and Ginger Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(15)

Warm spiced pears bubbling beneath a golden, nutty crust — this crumble is the kind of dessert that makes the whole kitchen smell incredible. Fresh ginger and cardamom give the filling a gentle heat that plays beautifully against the natural sweetness of ripe pears, while a squeeze of lemon keeps everything bright and balanced. The topping comes together with rolled oats, almond flour, and roughly chopped walnuts, all bound with melted coconut oil and maple syrup for a satisfying crunch that holds up even as the jammy filling thickens underneath. Maple syrup does all the sweetening work here — in both the filling and the topping — so there's no need for honey at any stage, making this a genuinely fuss-free choice for anyone avoiding it. Arrowroot starch quietly thickens the fruit juices into that glossy, spoonable consistency without any fiddly stovetop prep. The whole thing bakes in about 40 minutes and only gets better after a short rest, when the filling tightens into something almost luxurious. Serve it straight from the dish and let everyone dig 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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