Seed Oil Free Pear and Ginger Crumble
Warm spiced pears bubbling beneath a golden, nutty crumble is the kind of dessert that makes a 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 with coconut oil and maple syrup — no canola, no sunflower, no mystery fats hiding in the mix. That matters more than it sounds, because most store-bought crumbles and baked goods lean heavily on refined vegetable and seed oils that are easy to overlook on an ingredient label. Here, coconut oil does all the work, giving the topping that satisfying crunch and rich, toasty flavor without any of the shortcuts. Arrowroot starch thickens the filling into a jammy, glossy consistency that holds together beautifully when you scoop it out. It's the kind of wholesome, crowd-pleasing dessert you can feel genuinely good about serving.
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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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