MSG 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 ingredient here is naturally clean and whole, so you never have to second-guess a label or worry about hidden additives sneaking into your baking. Fresh ginger and Ceylon cinnamon bring a bright, aromatic heat to the fruit filling, while maple syrup and lemon juice round out the flavor without any processed shortcuts. The topping comes together with cassava flour, tapioca starch, and shredded coconut, giving you those satisfying irregular clumps that bake up crisp and lightly caramelized. Arrowroot starch does quiet, effective work in the filling, thickening the pear juices into a glossy, jammy base as everything bakes. Let it rest just a few minutes after it comes out of the oven and the filling sets into something truly spoonable and rich. Serve it as-is or with a scoop of your favorite coconut cream — either way, it disappears fast.
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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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