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Pear, Pomegranate, and Maple Crumble (Gluten-Free) Recipe

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4.2 from 50 reviews

This gluten-free Pear, Pomegranate and Maple Crumble is a delightful dessert featuring juicy pears and vibrant pomegranate arils baked under a crunchy, nutty topping sweetened with natural maple syrup. Paired with a luscious homemade coconut whipped cream, it offers a perfect balance of sweet and tart flavors with a warm aromatic spice blend, making it a comforting treat for any occasion.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Fruit Base

  • 6 pears, peeled, cored and diced
  • 1/4 cup maple syrup
  • 1 tbsp arrowroot powder
  • 1 tsp lemon juice
  • 1 tsp cinnamon
  • 1/4 tsp cardamom
  • 1 cup pomegranate arils

Crumble Topping

  • 1 cup pecans
  • 1 cup almond flour
  • 1/4 cup coconut oil, melted
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • Pinch of cardamom

Coconut Whipped Cream

  • 13.5 oz full-fat coconut milk, refrigerated overnight
  • 1 tsp maple syrup
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven. Set your oven to 350 degrees Fahrenheit to warm up while you prepare the crumble.
  2. Prepare the fruit base. In a large mixing bowl, combine the diced pears, maple syrup, arrowroot powder, lemon juice, cinnamon, and cardamom. Toss everything well to coat the pears evenly. Transfer this mixture to a 9×13-inch baking dish. Sprinkle the pomegranate arils over the top and set aside.
  3. Make the crumble topping. Pulse the pecans in a food processor 3-4 times until they break into small pieces. Add in almond flour, melted coconut oil, maple syrup, vanilla extract, cinnamon, sea salt, and cardamom. Pulse again until the mixture becomes sticky and crumbly.
  4. Assemble and bake. Evenly sprinkle the crumble topping over the fruit base in the baking dish. Bake in the preheated oven for 25-30 minutes, or until the topping is lightly golden and the fruit is bubbling.
  5. Prepare the coconut whipped cream. While the crumble bakes, remove the chilled coconut milk from the refrigerator and scoop out only the solidified coconut cream into a mixing bowl, leaving behind the liquid. Add maple syrup and vanilla extract. Using a hand mixer on medium speed, whip the cream for 10-20 seconds until fluffy. Keep refrigerated until serving.
  6. Serve. Once baked, serve the crumble warm topped with a generous dollop of the coconut whipped cream for a rich, creamy contrast.

Notes

  • Ensure your coconut milk is refrigerated overnight to separate the cream for whipping.
  • Arrowroot powder acts as a natural thickener to help the fruit juices hold together.
  • This dessert can be served warm or at room temperature.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To toast pecans for extra flavor, pulse them in the food processor and then lightly toast in a dry skillet before mixing with other topping ingredients.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/pear-pomegranate-and-maple-crumble-gluten-free-recipe/