Seeds Free 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 seed in sight. Fresh ginger and Ceylon cinnamon bring a gentle heat and fragrant spice to the fruit, while a squeeze of lemon and a drizzle of maple syrup let the pears shine at their natural best. The topping comes together with cassava flour, tapioca starch, and shredded coconut — no oats, no nuts, no seeds — so it bakes into satisfying, irregular clumps that shatter just enough when you dig in. Many crumbles rely on oats or seed-based flours that can be tricky to navigate, but this one sidesteps all of that without sacrificing any of the texture you're after. Arrowroot starch quietly thickens the juices as everything bakes, so you get that gorgeous, jammy filling rather than a watery pool at the bottom. Let it rest for a few minutes after it comes out of the oven and the whole thing sets into something truly spoonable and special. Serve it warm on its own or with a scoop of your favorite coconut cream for a finish that feels like pure comfort.
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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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