AIP Friendly Pear Ginger Crumble with Coconut Topping
Warm, bubbling fruit desserts are one of those comfort-food cravings that can feel completely out of reach when you're navigating a strict elimination protocol — but this crumble proves otherwise. Ripe pears are tossed with freshly grated ginger, Ceylon cinnamon, a touch of maple syrup, and a little arrowroot starch to help the juices thicken into a glossy, fragrant filling. The topping comes together with cassava flour, tapioca starch, shredded coconut, and coconut oil, giving you those satisfying golden clumps without a grain, nut, egg, or dairy ingredient in sight. Every component here is carefully chosen to stay within AIP guidelines, so there's no need to cross-reference a single swap or wonder about hidden problematic ingredients. After 35 to 40 minutes in the oven, the topping turns crisp and golden while the pear juices bubble up around the edges — it smells absolutely incredible. Letting it rest for ten minutes before serving is worth the patience, since the filling thickens beautifully as it cools. This makes six servings, so it's just as fitting for a quiet weeknight treat as it is for sharing with people who have no idea how clean the ingredient list really is.
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Learn more →Ingredients
6 servings
For the filling
- 2 lb ripe but firm pears (about 5 medium), peeled, cored, and cut into ¾-inch chunks
- 2 tbsp maple syrup
Ingredient notesAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 tbsp fresh ginger, finely grated
- 1 tsp ceylon cinnamon
- 1 tbsp arrowroot starch
- 1 tbsp lemon juice
- ¼ tsp salt
For the crumble topping
- ¾ cup cassava flour
- ¼ cup tapioca starch
- ½ cup unsweetened shredded coconut
- 3 tbsp maple syrupIngredient notes
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- ¼ cup coconut oil, melted and slightly cooled
- ½ tsp ceylon cinnamon
- ¼ tsp 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, 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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