Barley Free Pear Ginger Crumble with Coconut Topping
Warm, bubbling pear filling meets a golden, coconut-kissed topping in this cozy crumble that feels like pure autumn comfort. Fresh ginger and Ceylon cinnamon give the fruit layer a bright, aromatic kick, while a splash of lemon juice keeps everything balanced and lively. The crumble itself is built on cassava flour and tapioca starch, which means it bakes up into satisfyingly chunky, crisp clusters without a trace of grain — no barley, no oats, no compromise on texture. Shredded coconut and melted coconut oil bring a subtle tropical richness that makes the topping genuinely crave-worthy rather than just a safe substitute. Arrowroot starch does the quiet work of thickening the pear juices into a glossy, spoonable filling that holds together beautifully once it rests. The whole thing comes together in one baking dish with minimal prep, making it an easy win for weeknight desserts or a dinner party finish that nobody will guess is free from common grain-based thickeners. Serve it warm, ideally with a scoop of your favorite dairy-free ice cream melting into those bubbling edges.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!