Peanut Free Pear Ginger Crumble with Coconut Topping
Warm spiced pears bubbling beneath a golden, coconut-flecked crust — this crumble is the kind of dessert that makes the whole kitchen smell incredible. Fresh ginger and Ceylon cinnamon bring a bright, aromatic heat to the filling, while maple syrup keeps everything naturally sweet without refined sugar. The topping comes together with cassava flour, tapioca starch, and shredded coconut, so it bakes up into satisfyingly crunchy, irregular clumps that contrast beautifully with the jammy fruit underneath. Every single ingredient here is straightforwardly peanut-free, so there's no need to scrutinize labels or worry about shared-facility warnings the way you might with store-bought crumble mixes or pre-made desserts. Arrowroot starch helps thicken the pear juices as they cook, giving you that glossy, spoonable filling rather than a watery mess. Let it rest for just ten minutes after it comes out of the oven and the whole thing sets into something that looks genuinely impressive for how little effort it takes.
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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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