Turkey Free Pear and Ginger Crumble
Warm spiced pears bubbling beneath a golden, nutty crust — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. Fresh ginger and cardamom give the filling a bright, aromatic heat that plays beautifully against the natural sweetness of ripe pears, while a splash of lemon juice keeps everything tasting alive and balanced. The crumble topping comes together with rolled oats, almond flour, and roughly chopped walnuts bound by maple syrup and coconut oil, so it bakes up irresistibly crunchy and deeply golden. There's no butter, no refined sugar, and absolutely no poultry of any kind in sight — just wholesome pantry staples doing exactly what they're supposed to do. Arrowroot starch thickens the filling into that jammy, spoonable consistency that makes every bite feel like it came from a serious bakery. It's the kind of crowd-pleasing dessert that works just as well on a weeknight as it does at a holiday table, and it comes together with minimal fuss. Let it rest for a few minutes after baking and the filling sets into something truly special.
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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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