Turmeric Free Pear and Ginger Crumble
Warm, bubbling fruit filling beneath a golden, nutty crust — this pear and ginger crumble is the kind of dessert that makes the whole kitchen smell incredible. Fresh ginger and ground cardamom give the pear filling a bright, aromatic depth, while maple syrup and a squeeze of lemon juice keep everything balanced and naturally sweet. The crumble topping comes together with rolled oats, almond flour, and roughly chopped walnuts, all bound with coconut oil and maple syrup into satisfying, crunchy clusters. Many warming spice blends and pre-made crumble mixes sneak in turmeric for color, so building this one from scratch with clearly labeled individual spices keeps things completely worry-free. Arrowroot starch thickens the filling into a gorgeous jammy consistency that holds its shape beautifully when scooped. After about 35 to 40 minutes in the oven, the topping turns deep golden and the edges bubble with that irresistible, thick fruit syrup. Let it rest for just ten minutes before serving and it's ready to enjoy on its own or with your favorite scoop of something cold on top.
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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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