Pistachio Free Pear Ginger Crumble with Coconut Topping
Warm, bubbling fruit beneath a golden, coconut-flecked crust — this crumble is the kind of dessert that makes the whole kitchen smell incredible. Ripe pears are tossed with fresh ginger, Ceylon cinnamon, a squeeze of lemon, and just enough maple syrup to let their natural sweetness shine, then topped with a rustic crumble made from cassava flour, tapioca starch, and shredded coconut. The topping comes together in minutes with melted coconut oil and maple syrup, forming those satisfying irregular clumps that bake up crisp and golden on top while staying just a little tender underneath. Because every component is built from scratch with simple, whole ingredients, there's no need to scan labels for hidden tree nut cross-contamination — this one is clean from the start. The arrowroot starch in the filling does quiet, effective work, thickening the pear juices into a glossy, spoonable sauce as the crumble rests after baking. It's equally at home as a cozy weeknight dessert or a showstopper at a dinner party, especially served warm with a scoop of coconut ice cream alongside.
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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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