Soy Free Pear Ginger Crumble with Coconut Topping
Warm, bubbling pear filling meets a golden, coconut-laced crumble in a dessert that feels indulgent without a single complicated ingredient. Fresh ginger and Ceylon cinnamon bring real depth to the fruit, while a splash of lemon juice and maple syrup let the pears shine rather than drown in sugar. The topping comes together with cassava flour, tapioca starch, shredded coconut, and coconut oil — no soy-derived ingredients anywhere in the mix, which makes it a genuinely stress-free bake for anyone navigating that restriction. Soy hides in a surprising number of packaged desserts and baking mixes, so building this one from scratch with whole, recognizable ingredients is both practical and satisfying. Arrowroot starch does the quiet work of thickening the juices as everything bakes, so you get that perfect jammy texture rather than a watery pool under the crumble. Let it rest for ten minutes after it comes out of the oven and the filling sets up beautifully — worth every second of the wait. Serve it warm on its own or alongside a scoop of your favorite coconut-based ice cream for a dessert that genuinely earns its place at the table.
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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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