Red Meat Allergy Friendly Pear Ginger Crumble with Coconut Topping
Warm, bubbling fruit desserts are one of life's great comforts, and this pear and ginger crumble delivers all of that cozy satisfaction without a single ingredient that could trigger an alpha-gal or red meat allergy concern. Every component here is entirely plant-based — from the coconut oil and shredded coconut in the topping to the maple syrup that sweetens both the filling and the crumble — so there's no guesswork about hidden animal-derived fats or gelatin-based thickeners. Fresh ginger and Ceylon cinnamon give the pear filling a bright, warming depth, while arrowroot starch helps the juices thicken into something almost jammy as it bakes. The crumble itself comes together with cassava flour, tapioca starch, and coconut, forming those satisfying irregular clumps that go golden and crisp in the oven. Letting it rest for ten minutes after baking is the hardest part, but it's worth it — the filling tightens up beautifully and every spoonful holds together. Serve it straight from the dish and watch it disappear.
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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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