Nitrate & Nitrite Free Pear Ginger Crumble with Coconut Topping
Warm, bubbling pear filling meets a golden, coconut-flecked crumble in this cozy dessert that feels indulgent without a single questionable ingredient in sight. Fresh ginger and Ceylon cinnamon bring a bright, aromatic heat to the fruit, while maple syrup adds just enough sweetness to let the pears shine. The topping comes together with cassava flour, tapioca starch, and shredded coconut, all bound with coconut oil for a texture that bakes up beautifully crisp and clumpy — no butter, no grains, no preservatives. For anyone navigating a diet free from curing agents and synthetic additives, desserts can feel like a minefield of hidden ingredients, but every component here is straightforward and clean. Arrowroot starch thickens the juices naturally as the fruit roasts, so you get that glossy, jammy filling without any processed thickeners. Let it rest for a few minutes after it comes out of the oven and the filling sets into something truly spoonable and satisfying. Serve it warm on its own or with a scoop of your favorite coconut-based ice cream for a dessert that earns every bite.
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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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