Lactose Free Pear and Ginger Crumble
Warm, bubbling fruit beneath a golden, nutty crust — this pear and ginger crumble is the kind of dessert that makes the whole kitchen smell incredible. The filling leans into the natural sweetness of ripe pears, brightened with fresh lemon juice and layered with the gentle heat of grated ginger, cinnamon, and cardamom. What makes this crumble so satisfying is that the topping gets its richness entirely from coconut oil, almond flour, and chopped walnuts — no butter, no cream, no dairy of any kind. Arrowroot starch thickens the filling into a jammy, glossy consistency that holds together beautifully without any milk-based additions. The oat-and-walnut topping bakes up deeply golden and genuinely crunchy, so you're not sacrificing any of that classic crumble texture. It's naturally sweetened with maple syrup throughout, which ties the spiced pear filling and the nutty topping together in the most cohesive way. Let it rest for a few minutes after it comes out of the oven and the filling sets up perfectly — ready to serve just as it is.
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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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