Nightshade 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 a kitchen smell absolutely incredible. The filling leans on fresh ginger, cardamom, and a touch of cinnamon to give ripe pears a gently spiced, jammy depth, while arrowroot starch thickens everything into a luscious, saucy base. The topping comes together with rolled oats, almond flour, and roughly chopped walnuts bound by maple syrup and coconut oil, so it bakes up irresistibly crunchy and caramelized. For anyone navigating a nightshade-free lifestyle, desserts can feel like a minefield of hidden spice blends or processed ingredients — but every single component here is straightforward and easy to verify. There's no tomato, no pepper, no paprika, nothing that sneaks in under a vague label. Just clean, whole-food ingredients that happen to produce something genuinely spectacular. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly worth the wait.
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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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