Honey Free Pear Ginger Crumble with Coconut Topping
Warm spiced pears bubbling beneath a golden, coconut-flecked crust — this crumble is the kind of dessert that makes the whole kitchen smell incredible. Every bit of sweetness here comes from maple syrup, so there's no honey hiding in the filling or the topping, making it a genuinely safe and satisfying choice for anyone avoiding bee-derived ingredients. Fresh ginger and Ceylon cinnamon give the pear filling a bright, aromatic depth that feels far more complex than the short ingredient list suggests. The crumble topping leans on cassava flour, tapioca starch, and shredded coconut for a texture that bakes up beautifully crisp and clumpy — think rustic and golden, not dense or gummy. Arrowroot starch in the filling does the quiet work of thickening those pear juices into a glossy, jammy sauce that pools around the edges as it bakes. Letting it rest for ten minutes before serving is worth every second of patience, since the filling tightens up into something truly spoonable and luscious. Serve it straight from the 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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