Gelatin 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 maple syrup keeps the sweetness natural and mellow throughout. The crumble itself comes together with cassava flour, tapioca starch, and shredded coconut — no animal-derived thickeners or setting agents anywhere in sight, which makes it a genuinely worry-free dessert. Arrowroot starch does the quiet work of thickening those gorgeous pear juices as they bubble up around the edges, so you get a luscious, jammy filling without relying on anything derived from collagen or bone. The coconut oil binds the topping into satisfying, irregular clumps that bake up crisp and golden while the fruit underneath turns tender and fragrant. Letting it rest for a few minutes after it comes out of the oven is the hardest part — but that short wait is what gives the filling its perfect, spoonable consistency. Serve it straight from the baking dish and watch it disappear.
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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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