Paleo Pear Ginger Crumble with Coconut Topping
Warm spiced pears bubbling beneath a golden, coconut-flecked crumble — this dessert is the kind of thing that makes your kitchen smell absolutely incredible. The filling leans on fresh ginger and Ceylon cinnamon for a bright, aromatic heat, while arrowroot starch and a splash of lemon juice pull everything together into a glossy, jammy base. The topping skips oats and butter entirely, using cassava flour, tapioca starch, and melted coconut oil to build those satisfying crumbly clumps that bake up crisp and golden. Unsweetened shredded coconut adds a subtle chew and toasty flavor that makes each bite feel genuinely indulgent without straying from grain-free, dairy-free territory. Maple syrup does all the sweetening in both the filling and the topping, so there's no refined sugar hiding anywhere in the dish. It's the kind of recipe that proves you don't have to sacrifice texture or comfort to eat this way — just let it rest for a few minutes after it comes out of the oven and watch the filling thicken into something truly 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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