Celery Free Pear Ginger Crumble with Coconut Topping
Warm, bubbling pear filling meets a golden, coconut-studded crumble in a dessert that feels like pure autumn comfort. Fresh ginger and Ceylon cinnamon bring a gentle heat and fragrance that make the whole kitchen smell incredible while it bakes. The topping comes together with cassava flour, tapioca starch, and shredded coconut, giving you those satisfying irregular clumps that crisp up beautifully without a trace of anything celery-derived — no hidden vegetable powders, no sneaky seasoning blends to second-guess. Arrowroot starch and lemon juice work quietly in the filling to create a glossy, lightly thickened sauce that pools around the fruit as it bakes. Maple syrup and coconut oil keep everything naturally sweetened and cohesive, so the ingredient list stays clean and straightforward. Let it rest for just ten minutes after it comes out of the oven and the filling sets into something truly spoonable and rich. Serve it as-is or with your favorite topping — this one is a crowd-pleaser from the very first bite.
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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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