Vegetarian Pear Ginger Crumble with Coconut Topping
Warm spiced pears bubbling beneath a golden, coconut-flecked crust — this 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 crumble topping comes together with cassava flour, tapioca starch, and shredded coconut, giving it a satisfyingly crisp, slightly chewy texture that's genuinely hard to stop eating. Every ingredient here is plant-based, so it fits comfortably into a meat-free lifestyle without any substitutions or workarounds — this is just how the recipe is built. The arrowroot starch in the filling does quiet but important work, thickening those pear juices into a glossy, jammy sauce as everything bakes. Let it rest for those ten minutes after it comes out of the oven — the filling tightens up beautifully and makes serving so much cleaner. Scoop it into bowls as-is or add a dollop of your favorite coconut cream on top for something truly special.
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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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