Yeast Free Pear Ginger Crumble with Coconut Topping
Warm spiced pears bubbling beneath a golden, coconut-flecked crust — this 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 filling, while maple syrup keeps the sweetness natural and grounded. The topping comes together with cassava flour, tapioca starch, and shredded coconut, so there's no need for any leavening agents that could sneak yeast derivatives into your dessert. Working the coconut oil and maple syrup into the dry ingredients by hand creates those satisfying, irregular clumps that bake up crisp and golden without any fuss. Arrowroot starch does quiet, efficient work in the filling, thickening the pear juices into a glossy, jammy sauce as everything bakes. That ten-minute rest after it comes out of the oven is worth every second — the filling tightens up beautifully and makes serving clean and easy. Whether you're navigating dietary restrictions or just want a wholesome, feel-good bake, this crumble delivers serious comfort with genuinely simple ingredients.
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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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