Eggless Pear Ginger Crumble with Coconut Topping
Warm spiced pears bubbling beneath a golden, coconut-flecked crumble is the kind of dessert that makes a whole kitchen smell incredible. Fresh ginger and Ceylon cinnamon bring a bright, aromatic heat to the filling, while maple syrup keeps everything naturally sweet without any refined sugar. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into coarse, rustic clumps — no eggs needed at any stage, which makes this a genuinely fuss-free bake rather than a workaround. Arrowroot starch thickens the pear juices as everything bakes, so you get that glossy, jammy filling that bubbles up around the edges right on cue. Coconut oil binds the crumble and gives it a satisfying crunch once it turns golden in the oven. Let it rest for just ten minutes after baking and the filling sets into something scoopable and luscious. Serve it straight from the dish and it needs absolutely nothing else — though a dollop of coconut cream certainly wouldn't hurt.
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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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