Artificial Flavors Free Pear Ginger Crumble with Coconut Topping
Warm, bubbling fruit beneath a golden, coconut-flecked crust — this crumble is the kind of dessert that makes a whole kitchen smell incredible. Every ingredient here is exactly what it says it is: ripe pears, fresh ginger, real maple syrup, and coconut oil, with no synthetic flavors hiding anywhere in the mix. That matters more than you might think, because conventional crumble mixes and pre-made toppings are surprisingly common places for artificial flavor additives to sneak in. Here, the warmth comes from freshly grated ginger and Ceylon cinnamon, and the sweetness is pure maple — nothing manufactured required. The topping uses cassava flour, tapioca starch, and shredded coconut to build those satisfying, irregular clumps that crisp up beautifully in the oven. A splash of lemon juice and a little arrowroot starch pull the pear filling together into something jammy and lush without any shortcuts. Let it rest just long enough for the juices to settle, then dig in while it's still warm.
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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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