Brazil Nut Free Pear Ginger Crumble with Coconut Topping
Warm spiced pears bubbling beneath a golden, coconut-kissed crumble is the kind of dessert that makes a kitchen smell absolutely incredible. Fresh ginger and Ceylon cinnamon give the filling a bright, aromatic heat that plays beautifully against the natural sweetness of ripe pears, while a splash of lemon juice keeps everything lively and balanced. The topping comes together with cassava flour, tapioca starch, and shredded coconut, so it bakes into satisfyingly crunchy, irregular clusters without a single nut in sight — no sorting through ingredient labels or worrying about cross-contact from mixed nut products. Coconut oil and maple syrup bind the crumble and add a gentle richness that feels indulgent but stays completely plant-based. Arrowroot starch in the filling does quiet, effective work thickening those pear juices into a glossy, jammy sauce as everything bakes. That ten-minute rest after it comes out of the oven is genuinely worth the wait — the filling sets just enough to scoop cleanly into bowls. Serve it as-is or with a drizzle of coconut cream for something truly special.
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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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