Turmeric Free Pear Ginger Crumble with Coconut Topping
Warm, bubbling pear filling crowned with a golden coconut crumble — this dessert is the kind of thing that makes your kitchen smell absolutely incredible. Fresh ginger gives the fruit layer a lively, aromatic kick, while Ceylon cinnamon adds gentle warmth without any harsh bite. The topping comes together with cassava flour, tapioca starch, and shredded coconut, creating those satisfying irregular clumps that crisp up beautifully in the oven. Arrowroot starch thickens the juices as the pears bake, so you get that glossy, jammy filling rather than a watery mess. Everything is sweetened with maple syrup and kept completely free of the golden spice that sneaks into so many spiced desserts and store-bought crumble mixes — so you can dig in without second-guessing the ingredient list. Let it rest just long enough for the filling to set, then serve it straight from the dish while the topping is still crackling.
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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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