Mustard Free Pear Ginger Crumble with Coconut Topping
Warm, bubbling pear filling crowned with a golden coconut crumble — this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. Fresh ginger and Ceylon cinnamon bring a gentle heat and fragrance that make the whole dish feel a little more special than your average fruit crumble. The filling is thickened with arrowroot starch and brightened with lemon juice, so the pears hold their shape while still turning beautifully tender and syrupy. The topping comes together with cassava flour, tapioca starch, shredded coconut, and coconut oil — no condiments, no spice blends, no hidden ingredients that could sneak in unwanted allergens. That matters more than it might seem, since mustard can turn up in surprising places in packaged baking mixes and pre-made crumble toppings. Here, every component is straightforward and easy to verify, which means you can focus on the good part: scooping out a generous portion and watching those juices pool around the edges. Let it rest for a few minutes after baking and the filling thickens into something truly irresistible.
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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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