Gut Friendly Pear Ginger Crumble with Coconut Topping
Warm, bubbling pear filling fragrant with fresh ginger and Ceylon cinnamon, crowned by a golden coconut crumble — this dessert is the kind of thing that makes the whole kitchen smell incredible. The filling leans on ripe but firm pears tossed with lemon juice, maple syrup, and arrowroot starch, which thickens everything into a glossy, jammy base without any refined starches or hard-to-digest grains. The topping swaps conventional flour for cassava flour and tapioca starch, then folds in unsweetened shredded coconut and melted coconut oil to create those satisfying, irregular clumps that bake up crisp and lightly caramelized. Fresh ginger does a lot of heavy lifting here — it adds brightness and a gentle warmth that plays beautifully against the natural sweetness of the pears. Every ingredient is straightforward and recognizable, which matters when you're trying to keep things easy on your system without sacrificing any of the comfort-food payoff. Let it rest for a few minutes after it comes out of the oven and the filling tightens up into something truly spoonable and rich. Serve it as-is or alongside a dollop of coconut yogurt for an extra layer of creaminess.
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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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