Pecan Free Pear Ginger Crumble with Coconut Topping
Warm spiced pears bubbling beneath a golden, coconut-laced crust — this crumble is the kind of dessert that makes the whole kitchen smell incredible. Fresh ginger and Ceylon cinnamon give the filling a bright, aromatic heat that plays beautifully against the natural sweetness of ripe pears, while a splash of lemon juice keeps everything tasting lively. The topping comes together with cassava flour, tapioca starch, and shredded coconut, so you get those satisfying irregular clumps and a lightly crisp finish without a single tree nut in sight. For anyone navigating nut allergies or sensitivities, crumbles can be a minefield — traditional recipes often lean on chopped pecans or walnut pieces for texture, but this one achieves that same rustic, hearty bite through coconut and clever flour blending. Maple syrup and melted coconut oil bind the topping into coarse, pea-sized clumps that bake up golden and set, no nuts required. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something almost jammy — perfect spooned straight from the dish or served alongside a scoop of your favorite frozen treat.
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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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