Yeast Free Pear and Ginger Crumble
Warm, bubbling pears perfumed with fresh ginger, cardamom, and cinnamon — this crumble is the kind of dessert that makes the whole kitchen smell incredible. The filling gets tossed with arrowroot starch and a squeeze of lemon juice, which helps it set into that thick, jammy consistency once it comes out of the oven. Desserts that skip yeast can sometimes feel like they're missing something, but a crumble is genuinely one of the best formats for it — the magic is entirely in the fruit and the topping, no leavening required. That topping is a serious highlight: rolled oats, almond flour, and roughly chopped walnuts come together with coconut oil and maple syrup into golden, nutty clusters that shatter satisfyingly with every spoon. Every ingredient here is naturally free from fermentation-based additives, so there's no label-scanning or substitution stress involved. Let it rest for a few minutes after baking so the filling tightens up, then dig in while it's still warm.
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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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