Macadamia Free Pear and Ginger Crumble
Warm spiced pears bubbling beneath a golden, crunchy topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. Fresh ginger and cardamom give the filling a lively, aromatic kick, while maple syrup and lemon juice coax out the natural sweetness of ripe pears without overwhelming them. The topping comes together with rolled oats, almond flour, and roughly chopped walnuts, all bound with coconut oil and maple syrup into satisfying, rustic clusters. Crumbles can sometimes sneak in unexpected nuts, but this one keeps things straightforward — walnuts are the only nut in the mix, so anyone avoiding macadamias can dig in with complete confidence. Arrowroot starch thickens the filling into that gorgeous jammy consistency you want pooling up around the edges of the dish. It bakes up beautifully in about 35 to 40 minutes, and that short rest after pulling it from the oven makes all the difference for a filling that holds together in the bowl. Serve it warm on its own or with a scoop of vanilla ice cream for a dessert that feels genuinely special with very little effort.
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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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