Sesame Free Pear Ginger Crumble with Coconut Topping
Warm spiced pears bubbling beneath a golden, coconut-flecked crumble is the kind of dessert that makes a whole kitchen smell incredible. Fresh ginger and Ceylon cinnamon bring a bright, aromatic heat to the filling, while maple syrup keeps everything naturally sweet without any refined sugar. The topping comes together with cassava flour, tapioca starch, and shredded coconut — ingredients that crisp up beautifully in the oven and happen to be completely free of sesame in any form. That matters more than it might seem, since plenty of store-bought crumbles and baked goods sneak in sesame oil or tahini for richness, but this one gets all its depth from coconut oil and warm spices alone. Arrowroot starch thickens the pear juices as they cook, so you get that luscious, jammy filling rather than a watery pool under the topping. Let it rest for a few minutes after it comes out of the oven and the whole thing sets into something genuinely impressive — rustic enough for a weeknight, special enough to serve to guests.
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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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