Turkey Free Pear Ginger Crumble with Coconut Topping
Warm, bubbling pear filling scented with fresh ginger and Ceylon cinnamon, crowned with a golden coconut crumble — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The filling comes together with ripe pears tossed in maple syrup, lemon juice, and arrowroot starch, which thickens everything into a glossy, jammy base as it bakes. The topping uses cassava flour, tapioca starch, and shredded coconut worked together with melted coconut oil and maple syrup, forming those satisfying irregular clumps that crisp up beautifully in the oven. Every single ingredient here is plant-based and naturally free from meat of any kind, so there's zero need to scan labels or swap anything out — it's just straightforwardly good. The ten-minute rest after baking is worth every second of patience, letting the juices tighten into something almost saucy beneath that crunchy lid. Serve it straight from the dish while it's still warm, and don't be surprised if people ask for seconds before they've finished their first bowl.
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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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