Pork Free Pear and Ginger Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(15)

Warm spiced pears bubbling beneath a golden, nutty crust — this crumble is the kind of dessert that makes the whole kitchen smell incredible. Fresh ginger and cardamom give the filling a gentle heat that plays beautifully against the natural sweetness of ripe pears, while a splash 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, so every bite delivers serious crunch without a drop of butter or lard in sight. That means anyone avoiding pork-derived ingredients — including lard and certain gelatin-based additives — can dig in completely worry-free. Arrowroot starch thickens the filling into a jammy, glossy consistency that holds its shape beautifully when scooped. The whole thing bakes until deeply golden and bubbling, then rests just long enough to set before serving. It's the kind of crowd-pleasing dessert that disappears fast, so you might want to double the batch.

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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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