Rice 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 give the filling a bright, aromatic heat that pairs beautifully with the natural sweetness of ripe pears, while a splash of lemon juice keeps everything balanced and lively. The topping comes together with cassava flour, tapioca starch, and shredded coconut, so there's not a grain of rice in sight — and the texture is genuinely crisp and satisfying, not a compromise. Coconut oil binds the crumble into those perfect irregular clumps that bake up golden and crunchy on top while the fruit underneath turns jammy and tender. Arrowroot starch does the quiet work of thickening the filling so you get clean, luscious spoonfuls rather than a watery mess. It's naturally sweetened with maple syrup throughout, which means the flavor is deep and caramel-y without being cloying. Serve it warm with a scoop of your favorite dairy-free ice cream and it's honestly hard to believe something this good came together so easily.
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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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