Shellfish Free Pear and Ginger Crumble
Warm, bubbling pear filling spiced with fresh ginger, cardamom, and cinnamon, all tucked under a golden, nutty crumble — this dessert is the kind of thing that makes people hover near the oven. The filling gets a bright lift from fresh lemon juice and a touch of maple syrup, while arrowroot starch helps it set into that thick, jammy consistency that's absolutely irresistible spooned into a bowl. The topping comes together with rolled oats, almond flour, and roughly chopped walnuts bound by coconut oil and maple syrup, so every bite has serious crunch and depth. Desserts like this are naturally free from any seafood-derived ingredients — every component here is straightforward pantry and produce, so there's nothing to second-guess. The double hit of ginger (fresh in the filling, ground in the topping) is what really sets this apart from a standard fruit crumble and makes it feel a little more special. Let it rest for a few minutes after baking and the filling thickens into something almost luxurious — worth every second of 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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