Macadamia 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, slightly floral heat to the filling, while lemon juice and maple syrup let the fruit shine without any refined sugar. The topping comes together with cassava flour, tapioca starch, and shredded coconut, giving you those satisfying irregular clumps that crisp up beautifully in the oven — no tree nut blends or mixed nut toppings anywhere in sight. For anyone navigating nut allergies or sensitivities, crumbles can be a minefield since so many recipes lean on almond flour or mixed nut clusters, but every ingredient here is straightforward and easy to verify. Arrowroot starch thickens the juices as the pears soften, so by the time you let it rest those ten minutes after baking, you get a glossy, jammy filling rather than a watery pool. Serve it warm on its own or with a scoop of your favorite coconut ice cream for a dessert that feels genuinely indulgent without any compromise.
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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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