Legume 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. Fresh ginger and cardamom give the filling a lively, aromatic kick, while a splash of lemon juice keeps everything bright and balanced. The topping comes together with rolled oats, almond flour, and roughly chopped walnuts — all bound with maple syrup and coconut oil — so it bakes into something wonderfully crunchy and satisfying without a single legume in sight. That matters more than you might think, since plenty of crumble recipes sneak in ingredients like peanut flour or chickpea-based thickeners that can catch you off guard. Here, arrowroot starch does the thickening work cleanly, and every other ingredient is straightforward and easy to verify. Letting it rest for a few minutes after it comes out of the oven is worth the patience — the jammy filling sets up beautifully and makes each scoop hold together. Serve it warm on its own or with a generous pour of coconut cream for a dessert that feels genuinely indulgent.
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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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