Lupin 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 a whole kitchen smell incredible. Fresh ginger and Ceylon cinnamon give the filling a bright, aromatic heat that plays beautifully against the natural sweetness of ripe pears, while a splash of lemon juice keeps everything tasting alive and balanced. The topping comes together with cassava flour, tapioca starch, and shredded coconut, which means it bakes up into satisfyingly crunchy, irregular clumps without relying on any grain or legume-based flours that could be a concern. Lupin flour has quietly crept into a surprising number of gluten-free baking blends and crumble mixes on store shelves, so making this from scratch with clearly labeled pantry staples is genuinely the safer and more delicious route. Arrowroot starch thickens the juices as the pears soften, so you get that glossy, jammy filling rather than a watery pool under the topping. Let it rest for a few minutes after it comes out of the oven and the whole thing sets into something that looks and tastes far more impressive than the effort involved.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!