Hazelnut Free Pear Ginger Crumble with Coconut Topping
Warm spiced pears bubbling beneath a golden, coconut-kissed 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 fruit, while a splash of lemon juice and maple syrup let the natural sweetness of ripe pears shine without tipping into cloying territory. The topping comes together with cassava flour, tapioca starch, and shredded coconut — no nuts of any kind — so anyone navigating tree nut allergies can dig in without a second thought. Working the coconut oil and maple syrup into the dry ingredients by hand creates those satisfying, irregular clumps that bake up crisp and golden on top while staying just a little tender underneath. Arrowroot starch in the filling does quiet, efficient work, thickening the juices into a glossy, jammy sauce as everything bakes. Letting it rest for ten minutes before serving is worth the patience — the filling tightens up beautifully and scoops cleanly into bowls. Serve it as-is or with a drizzle of coconut cream for something that feels genuinely special.
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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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