Cashew Free Pear Ginger Crumble with Coconut Topping

Warm, bubbling pear filling scented with fresh ginger and Ceylon cinnamon, crowned with a golden coconut crumble — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The filling comes together with ripe, chunky pears tossed in maple syrup, lemon juice, and arrowroot starch, which thickens everything into a glossy, jammy base as it bakes. The topping skips oats and nuts entirely, relying instead on cassava flour, tapioca starch, and shredded coconut worked together with coconut oil and maple syrup into satisfying, craggy clumps that bake up crisp and golden. For anyone navigating tree nut allergies, crumbles can be a minefield — store-bought versions and even homemade recipes often sneak in cashew pieces or mixed nut toppings — but every ingredient here is naturally free of that concern. The coconut element adds a subtle tropical richness without overwhelming the delicate pear-and-ginger flavor, and the whole thing feels indulgent without being heavy. Let it rest for a few minutes after it comes out of the oven so the juices settle, then serve it warm straight from the dish.

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