Chestnut Free Pear Ginger Crumble with Coconut Topping
Warm, bubbling pear filling meets a golden, coconut-studded topping in this cozy crumble that feels like pure autumn comfort. Fresh ginger and Ceylon cinnamon give the fruit layer a bright, aromatic kick, while arrowroot starch and a squeeze of lemon juice pull everything together into a glossy, jammy base. The topping comes together with cassava flour, tapioca starch, shredded coconut, and coconut oil — no tree nut flours, no chestnut flour, just clean pantry staples that crisp up beautifully in the oven. Many crumble recipes lean on nut-based toppings or specialty flours that can be tricky to navigate, so this one keeps things straightforward without sacrificing that satisfying crunch. Maple syrup sweetens both layers naturally, tying the whole dish together with a gentle, caramel-like depth. Let it rest for a few minutes after baking and the filling thickens into something truly spoonable and irresistible. Serve it warm on its own or with a drizzle of coconut cream for a dessert that feels indulgent but comes together with very little fuss.
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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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