Soy Free Pear and Ginger Crumble
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 chopped walnuts bound by maple syrup and coconut oil, so every bite has that satisfying crunch without a drop of soy in sight. That matters more than you might think — plenty of store-bought crumble mixes and baking blends sneak in soy-based emulsifiers or oils, making homemade the smarter and tastier call. Arrowroot starch thickens the filling into a glossy, jammy consistency that holds its shape beautifully when you scoop it out. Let it rest for just ten minutes after it comes out of the oven and you'll be rewarded with perfectly set, deeply fragrant spoonfuls. Serve it as-is or alongside your favorite dairy-free topping — either way, it disappears 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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