Gluten Free Pear Ginger Crumble with Coconut Topping
Warm, bubbling pear filling scented with fresh ginger and Ceylon cinnamon, topped with a golden, coconut-studded crumble — this dessert is the kind of thing that makes people hover near the oven. The crumble topping comes together with cassava flour, tapioca starch, and shredded coconut, which means it bakes up into satisfying, irregular clumps without a trace of wheat flour in sight. Arrowroot starch thickens the fruit filling naturally, so you get that gorgeous jammy texture around the pears without relying on any conventional thickeners. Maple syrup and coconut oil do all the sweetening and binding work, keeping every component completely grain-free and genuinely delicious rather than just technically compliant. The ten-minute rest after baking is worth every second — the juices tighten up and the topping firms into something almost crispy at the edges. Serve it straight from the dish while it's still warm, and don't be surprised if it disappears before anyone thinks to ask what's in it.
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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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