Nutmeg Free Pear Ginger Crumble with Coconut Topping
Warm, bubbling pear filling meets a golden, coconut-studded crumble in this cozy dessert that feels like a hug in a baking dish. Fresh ginger and Ceylon cinnamon do all the heavy lifting here, delivering that deep, spiced warmth you want in a fruit crumble without a single trace of nutmeg anywhere in the recipe. That matters more than you might think — nutmeg has a way of sneaking into spiced desserts, so having a recipe that's intentionally built around other aromatics is genuinely useful. The topping comes together with cassava flour, tapioca starch, and shredded coconut, which bake into satisfyingly crunchy, irregular clumps over the tender pear filling. Maple syrup and coconut oil bind everything naturally, so the whole dish is sweetened and enriched without any ingredients you'd need to second-guess. Let it rest for a few minutes after it comes out of the oven and the juices will thicken into something almost jammy beneath that crisp, toasty crown. Serve it straight from the dish and try not to go back for a second scoop.
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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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