Wheat Free Pear Ginger Crumble with Coconut Topping
Warm spiced pears bubbling under a golden, coconut-flecked crust — this crumble is the kind of dessert that makes the 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 topping comes together with cassava flour and tapioca starch instead of conventional flour, so it bakes up into satisfyingly crunchy, irregular clumps that are completely free of wheat or gluten concerns. Shredded coconut and melted coconut oil give the crust a toasty, slightly tropical richness that pairs beautifully with the soft, jammy pears underneath. Arrowroot starch thickens the fruit juices as they cook, so you get a luscious, saucy filling rather than a watery mess. It's the kind of recipe that proves you don't need to compromise on texture or flavor to bake something that works for wheat-sensitive households. Serve it warm straight from the dish, and don't be surprised when everyone asks for seconds.
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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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