Carrageenan Free Pear Ginger Crumble with Coconut Topping
Warm spiced pears bubbling under a golden, coconut-flecked crust — this crumble is the kind of dessert that makes a whole kitchen smell incredible. Fresh ginger and Ceylon cinnamon bring a bright, layered heat to the filling, while maple syrup keeps everything naturally sweet without any refined sugar. Carrageenan hides in a surprising number of store-bought desserts and dairy alternatives, but this recipe sidesteps that entirely by relying on whole, unprocessed ingredients from start to finish. Arrowroot starch thickens the juicy pear filling beautifully, and the topping comes together with cassava flour, tapioca starch, shredded coconut, and melted coconut oil — nothing processed, nothing suspicious. The result is a crumble that's genuinely crisp and clumpy in all the right ways, with those irregular golden clusters that shatter slightly when you dig in. A short rest after baking lets the filling tighten up into something scoopable and luscious rather than runny. Serve it straight from the dish while it's still warm and you'll have a hard time convincing anyone it took so little effort.
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!