Nitrate & Nitrite Free Pear and Ginger Crumble
Warm, bubbling pear filling meets a golden, nutty crumble topping in this cozy dessert that feels like a hug in a baking dish. Fresh ginger and cardamom give the pears a gentle, aromatic heat, while a squeeze of lemon juice keeps everything bright and balanced. The topping comes together with rolled oats, almond flour, and roughly chopped walnuts bound by maple syrup and coconut oil — no refined sugars, no mystery additives, just wholesome pantry staples. For anyone navigating a diet free from preservatives and cured-meat-style additives, desserts are usually the easy part — but it still matters that every ingredient here is clean and straightforward. Arrowroot starch thickens the filling into a jammy, glossy consistency that rivals any pie filling without any processed shortcuts. After about 35 to 40 minutes in the oven, the topping turns deep golden and the edges bubble with that irresistible thick, fruity syrup. Let it rest for ten minutes before serving and watch it disappear fast.
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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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