Nightshade Free Pear Ginger Crumble with Coconut Topping
Warm, bubbling fruit beneath a golden, coconut-laced crust — this crumble is pure comfort food that happens to be completely free of nightshades without any compromise on flavor or texture. The filling leans on ripe pears tossed with fresh ginger, Ceylon cinnamon, and a splash of lemon juice, creating a fragrant, lightly spiced base that smells incredible as it bakes. Arrowroot starch thickens the juices naturally, so you get that glossy, jammy filling without reaching for anything off-limits. The topping is where things get really interesting: cassava flour and tapioca starch stand in for conventional flour, while shredded coconut and melted coconut oil bring a toasty richness that browns beautifully in the oven. Everything clumps together into those satisfying, irregular nuggets that shatter slightly when you dig in. It's the kind of dessert that looks rustic and effortless but tastes like you really knew what you were doing. Let it rest for a few minutes after it comes out of the oven and the filling will settle into something truly spoonable and special.
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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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