Artificial Flavors Free Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling pear filling beneath a golden, crunchy walnut-oat topping — this is the kind of dessert that makes the whole kitchen smell incredible. Every bit of sweetness here comes from real maple syrup, every hint of spice from ground cinnamon and ginger, and every bit of richness from coconut oil and almond flour. There are no flavor packets, no extracts, and no mystery additives — just honest pantry staples doing exactly what they're supposed to do. That matters more than you'd think, because so many store-bought crisps and dessert mixes sneak in artificial flavoring agents that are easy to overlook on a label. Arrowroot starch thickens the pear juices into a glossy, luscious sauce as it bakes, so the filling sets up beautifully without anything synthetic. The walnuts toast right into the topping during those 35 to 40 minutes in the oven, adding a deep, nutty crunch that feels genuinely indulgent. Let it rest for ten minutes after it comes out and you'll be rewarded with a dessert that's clean, cozy, and completely craveable.
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Learn more →Ingredients
6 servings
For the filling
- 4 medium ripe pears (about 2 lbs), peeled, cored, and cut into ½-inch slices
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- 1 tbsp arrowroot starch
For the topping
- 1 cup old-fashioned rolled oats
- ¾ cup raw walnuts, roughly chopped
- ¼ cup almond flour
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, toss the sliced pears with 2 tbsp maple syrup, 1 tsp ground cinnamon, ground ginger, and arrowroot starch until the pears are evenly coated. Transfer the mixture to the prepared baking dish and spread into an even layer.
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