Serves 6-8


  • 5 medium Bartlett pears, peeled, cored, and chopped
  • 2 cups fresh or frozen cranberries
  • 6 TBSP tapioca starch/flour, divided use
  • 6 TBSP pure maple syrup, divided use
  • 2 TBSP  fresh orange juice
  • 2 tsp finely grated orange zest
  • 1-1/2 tsp ground cinnamon, divided use
  • 1 cup unsweetened coconut flakes
  • 2 TBSP coconut flour
  • 1/4 tsp sea salt
  • 2 TBSP coconut oil


  1. Preheat the oven to 350F.
  2. In a medium bowl, combine the pears, cranberries, 4 tablespoons tapioca starch, 4 tablespoons maple syrup, orange juice, orange zest, and 1 teaspoon cinnamon. Mix well and set aside.
  3. In a separate medium bowl, combine the coconut flakes, coconut flour, salt, remaining 2 tablespoons tapioca flour, and remaining 1/2 teaspoon cinnamon. Mix well to combine. Add the coconut oil and remaining 2 tablespoons maple syrup. Mix with your fingers to form a crumbly topping.
  4. Pour the fruit into an 8-by-8-inch baking dish. Crumble the topping over the fruit. Bake uncovered for 25 minutes. Cover loosely with aluminum foil and bake for an additional 15-20 minutes or until the crisp is bubbling and the fruit is tender. Uncover and cool at least 1 hour before serving.