Pregnancy Friendly Pear Ginger Crumble with Coconut Topping
Warm, bubbling pear filling meets a golden, coconut-kissed crumble in a dessert that feels indulgent without a single ingredient you'd need to second-guess. Fresh ginger brings a gentle heat that pairs beautifully with sweet ripe pears, while Ceylon cinnamon — milder and lower in coumarin than the cassia variety — makes this a smarter choice when you're being more mindful about what goes into your body. Arrowroot starch thickens the juices naturally, and maple syrup keeps things sweetened without refined sugar. The crumble topping comes together with cassava flour, tapioca starch, and shredded coconut, all bound with melted coconut oil for a satisfying, slightly crispy finish that shatters just right with a spoon. Every ingredient here is whole and recognizable, which is exactly the kind of reassurance you want when cravings hit and you still want to feel good about what you're eating. Let it rest for a few minutes after it comes out of the oven — the filling thickens up and the whole thing becomes even easier to scoop into a bowl and enjoy.
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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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