Pistachio Free Pear and Ginger Crumble
Warm, bubbling pear filling meets a golden, crunchy topping in this cozy dessert that feels like a hug in a baking dish. Fresh ginger and cardamom give the fruit layer a gentle heat and fragrance, while lemon juice and maple syrup keep everything bright and naturally sweet. The crumble topping comes together with rolled oats, almond flour, and chopped walnuts — no tree nuts that commonly trigger concern, and absolutely no pistachios anywhere in the recipe. Coconut oil binds the topping into satisfying, rustic clusters that bake up irresistibly crisp against the jammy pear underneath. Arrowroot starch thickens the filling beautifully as it cooks, so you get that glossy, spoonable consistency without any fuss. It's the kind of dessert that looks impressive straight out of the oven but comes together with minimal effort and a single bowl for each component. Let it rest for just ten minutes before serving and the filling sets into something truly spectacular.
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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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