Low Sodium Pear Ginger Crumble with Coconut Topping

Total time1 hr 10 min

Prep time20 min

Cook time40 min

Low Sodium Pear Ginger Crumble with Coconut Topping

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Ingredients

6 servings

For the filling

2 lb ripe but firm pears (about 5 medium), peeled, cored, and cut into ¾-inch chunks
Fresh Green Bartlett Pear Jumbo Green Anjou Pears Fresh Bosc Pear Fresh Red Pear Fresh Organic Green Bartlett Pear
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2 tbsp maple syrup
1 tbsp fresh ginger, finely grated
1 tsp ceylon cinnamon
1 tbsp arrowroot starch
1 tbsp lemon juice
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the crumble topping

¾ cup cassava flour
¼ cup tapioca starch
½ cup unsweetened shredded coconut
3 tbsp maple syrup
¼ cup coconut oil, melted and slightly cooled
½ tsp ceylon cinnamon
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

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, 2 tbsp maple syrup, grated ginger, 1 tsp Ceylon cinnamon, arrowroot starch, lemon juice, and 1/4 tsp salt. Toss until the pears are evenly coated, then transfer to the prepared baking dish and spread into an even layer.

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