Xanthan Gum Free Pear Ginger Crumble with Coconut Topping
Warm spiced pears bubbling beneath a golden, coconut-flecked crumble — this dessert is the kind of thing that makes your kitchen smell absolutely incredible. Fresh ginger and Ceylon cinnamon give the filling a bright, aromatic heat that pairs beautifully with the natural sweetness of ripe pears, while a splash of lemon juice keeps everything lively and balanced. The topping comes together with cassava flour, tapioca starch, and shredded coconut, so it bakes up into satisfyingly crunchy, irregular clumps without needing any gums or binders to hold its shape. Arrowroot starch does the quiet work of thickening the juices in the filling, meaning you get that gorgeous, jammy texture without any additives you'd rather avoid. Everything is sweetened with maple syrup and bound with coconut oil, keeping the ingredient list clean and straightforward. Let it rest for a few minutes after it comes out of the oven and the filling tightens into something truly spoonable and rich. Serve it warm on its own or with a scoop of your favorite frozen treat alongside.
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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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