Alpha Gal Friendly Pear Ginger Crumble with Coconut Topping
Warm, bubbling pear filling crowned with a golden, coconut-studded crumble — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. Fresh ginger and Ceylon cinnamon bring a gentle heat and fragrance that play beautifully against the natural sweetness of ripe pears, while a splash of lemon juice keeps everything bright. For anyone navigating alpha-gal syndrome, desserts can be a minefield of hidden mammalian-derived ingredients like butter, cream, or gelatin — this recipe sidesteps all of that entirely, relying on coconut oil and maple syrup instead. The crumble topping comes together with cassava flour, tapioca starch, and shredded coconut, giving you that satisfying crunch without a single ingredient to second-guess. Arrowroot starch thickens the filling as it bakes, so the juices turn glossy and jammy rather than watery — exactly what you want pooling around the edges of the dish. It's straightforward enough for a weeknight but impressive enough to serve to guests, and that ten-minute rest before digging in is genuinely worth the patience.
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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
- 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 syrup
- 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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