Emulsifier Free Pear Ginger Crumble with Coconut Topping
Warm spiced pears bubbling under a golden, coconut-flecked crust — this crumble is the kind of dessert that makes the whole kitchen smell incredible. Every ingredient here is completely whole-food and straightforward, which means no hidden additives or synthetic stabilizers that sneak into so many packaged baking mixes and store-bought toppings. Fresh ginger and Ceylon cinnamon do serious flavor work in the filling, while arrowroot starch thickens those jammy pear juices naturally as everything bakes. The topping comes together with cassava flour, tapioca starch, shredded coconut, and melted coconut oil — no emulsifiers needed to get that satisfying crumbly, clumping texture. You just work it with a fork until it forms rough, pea-sized clumps, then scatter it over the fruit and let the oven do the rest. After about 35 to 40 minutes the edges are bubbling and the topping turns a deep, toasty gold that's genuinely hard to resist. A short rest before serving lets the filling thicken up perfectly, so every spoonful holds together beautifully.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!