Beef Free Pear Ginger Crumble with Coconut Topping
Warm, bubbling pear filling meets a golden, coconut-laced topping in this cozy crumble that feels like pure autumn comfort in a baking dish. Fresh ginger and Ceylon cinnamon give the fruit layer a bright, aromatic kick, while maple syrup keeps the sweetness natural and mellow throughout. The crumble itself comes together with cassava flour, tapioca starch, and shredded coconut, which bake up into satisfyingly crunchy, irregular clumps that shatter just right with a spoon. Arrowroot starch thickens the pear juices as they bubble around the edges, so you get that gorgeous, jammy filling without any gluey texture. Every single ingredient here is plant-based, so there's absolutely nothing to navigate or swap out — just straightforward, wholesome cooking from start to finish. Let it rest for those ten minutes after it comes out of the oven and the filling will set into something truly spoonable and perfect. Serve it warm on its own or with a scoop of your favorite coconut ice cream for a dessert that genuinely impresses.
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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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