Walnut Free Pear Ginger Crumble with Coconut Topping
Warm spiced pears bubbling beneath a golden, coconut-kissed crumble is the kind of dessert that makes a whole kitchen smell incredible. Fresh ginger and Ceylon cinnamon bring a bright, aromatic heat to the fruit filling, while maple syrup adds just enough sweetness to let the pears shine. The topping comes together with cassava flour, tapioca starch, and shredded coconut — no tree nut pieces hiding anywhere — so you get that satisfying crunch without any of the usual crumble concerns. Coconut oil binds everything into rustic, irregular clumps that bake up beautifully golden and crisp at the edges. Arrowroot starch thickens the juices as the pears cook down, giving you a glossy, jammy filling that sets perfectly after a short rest out of the oven. It's the kind of crowd-pleasing baked dessert that works just as well on a weeknight as it does at a dinner party.
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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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