Low Iodine Pear and Ginger Crumble
Warm, bubbling fruit desserts are one of life's great comforts, and this pear and ginger crumble delivers that cozy satisfaction without a single ingredient that raises red flags for people managing their iodine intake. The filling leans on ripe, juicy pears brightened with fresh lemon juice and a double hit of ginger — both grated fresh and ground — plus warming cardamom and cinnamon that make the whole kitchen smell incredible. Arrowroot starch thickens the fruit into a glossy, jammy base that holds together beautifully without any dairy or additives to worry about. The topping is where things get really good: rolled oats, almond flour, and roughly chopped walnuts come together with coconut oil and maple syrup into a golden, nutty crumble that bakes up deeply caramelized and satisfyingly crunchy. Because every component here is a whole, minimally processed ingredient, you're not left second-guessing labels or hunting for specialty substitutes. After about 35 to 40 minutes in the oven, the edges bubble up thick and sweet while the topping turns a rich, toasty brown — just let it rest for ten minutes and the filling sets into something truly spoonable. It's the kind of dessert that feels indulgent and effortless at the same time.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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