Black Pepper Free Pear Ginger Crumble with Coconut Topping
Warm, bubbling pear filling crowned with a golden coconut crumble — this dessert is the kind of thing that makes your kitchen smell absolutely incredible. Fresh ginger and Ceylon cinnamon bring a bright, aromatic heat that plays beautifully against the natural sweetness of ripe pears, all without a single grind of black pepper anywhere in sight. For anyone navigating spice sensitivities, crumbles and baked desserts can be surprisingly tricky since pepper sometimes sneaks into spice blends or pre-mixed toppings — here, every ingredient is straightforward and easy to verify. The topping comes together with cassava flour, tapioca starch, and shredded coconut, giving you those satisfying irregular clumps that bake up crisp and golden while staying completely grain-free. Maple syrup and melted coconut oil bind everything together, so the result is rich and indulgent without relying on butter or refined sugar. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something truly spoonable and luscious.
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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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