Low Iodine Pear Ginger Crumble with Coconut Topping
Warm spiced pears bubbling under a golden, coconut-flecked crust — this crumble is the kind of dessert that makes the whole kitchen smell incredible. Every ingredient here is naturally free of iodine concerns, which matters more than people realize when it comes to baked goods; dairy, eggs, and certain additives are common culprits that this recipe sidesteps entirely. The filling leans on fresh pears, bright lemon juice, and a hit of grated ginger that gives it a gentle warmth without any processed or packaged shortcuts. Arrowroot starch thickens the juices into a glossy, jammy sauce that pools beautifully around the fruit as it bakes. The topping uses cassava flour, tapioca starch, and shredded coconut in place of the usual butter-and-oat combo, and the result is wonderfully craggy and crisp — nothing like a compromise. A drizzle of maple syrup ties everything together with just enough sweetness to feel indulgent. Let it rest for a few minutes after it comes out of the oven and the filling will set into something truly spoonable and satisfying.
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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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