Breastfeeding Friendly Pear Ginger Crumble with Coconut Topping
Warm, bubbling fruit desserts are exactly the kind of comfort food that feels indulgent without requiring a lot of effort, and this pear and ginger crumble delivers on every level. Ripe pears get tossed with fresh ginger, Ceylon cinnamon, and a touch of maple syrup before being blanketed in a golden, coconut-studded topping that bakes up beautifully crisp. The whole thing is sweetened naturally with maple syrup and thickened with arrowroot starch, so there's no refined sugar or mystery additives to think twice about. Fresh ginger is a wonderful ingredient to lean into while nursing, and the warming spices here make every bite feel intentional rather than accidental. Cassava flour and tapioca starch give the crumble topping its satisfying texture while keeping the ingredient list clean and straightforward. Coconut oil ties the topping together into those irresistible irregular clumps that go perfectly golden in the oven. Let it rest just long enough for the filling to thicken, then dig in while it's still warm — it's the kind of dessert that makes the whole kitchen smell incredible.
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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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