Dairy 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 topping comes together with cassava flour, tapioca starch, shredded coconut, maple syrup, and melted coconut oil, which means every last bite is completely free of butter or any other dairy without sacrificing that satisfying, crumbly texture. Arrowroot starch in the filling helps the pear juices thicken into a glossy, jammy sauce as the dish cools, so you get clean, scoopable spoonfuls rather than a watery mess. Fresh ginger does a lot of heavy lifting here — it cuts through the sweetness of the pears and maple syrup with a little heat that keeps the whole thing from feeling cloying. The crumble bakes up into irregular, crunchy clusters that contrast beautifully with the tender fruit underneath. It's the kind of crowd-pleasing baked dessert that nobody will suspect is missing anything at all.
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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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