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 plays beautifully against the natural sweetness of ripe pears, while a splash of lemon juice keeps everything tasting alive and balanced. The topping comes together with cassava flour, tapioca starch, and shredded coconut, so there's no wheat, barley, or rye anywhere in sight — just clean, wholesome ingredients that crisp up beautifully in the oven. Coconut oil binds the crumble into those satisfying irregular clumps that shatter when you dig in, revealing jammy, tender fruit underneath. Arrowroot starch does quiet but important work in the filling, thickening the pear juices into a glossy, spoonable sauce as the dish cools. It's the kind of recipe that feels indulgent and comforting without requiring any specialty swaps or hard-to-find products — just real ingredients and a hot oven. Serve it straight from the baking dish with a scoop of your favorite ice cream or a drizzle of coconut cream for a finish that nobody will be able to resist.
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Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
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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