Shellfish Free Pear Ginger Crumble with Coconut Topping
Warm, bubbling pear filling meets a golden, coconut-studded crumble in a dessert that feels like pure autumn comfort. Fresh ginger and Ceylon cinnamon give the fruit layer a gentle heat and fragrance that makes the whole kitchen smell incredible while it bakes. The topping comes together with cassava flour, tapioca starch, and shredded coconut, all bound with maple syrup and melted coconut oil — no butter, no grains, just satisfying crunch with a lightly tropical edge. Arrowroot starch thickens the juices naturally as the pears soften, so every spoonful has that perfect saucy, jammy consistency. Because every ingredient here is straightforwardly plant-based and ocean-free, there is absolutely zero concern about hidden seafood derivatives that can sometimes sneak into processed dessert mixes or pre-made toppings. Let it rest for a few minutes after it comes out of the oven and the filling sets into something truly spoonable and gorgeous. Serve it warm on its own or with a scoop of your favorite coconut ice cream for a dessert that nobody at the table will want to share.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!