Barley Free Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling fruit filling topped with a golden, crunchy crown — this pear crisp is the kind of dessert that makes the whole kitchen smell incredible. Ripe pears are tossed with maple syrup, cinnamon, and a touch of ginger, then thickened with arrowroot starch so the filling sets up beautifully without any grain-based thickeners. The topping leans on rolled oats, almond flour, and roughly chopped walnuts for serious texture and nutty depth, all brought together with coconut oil and maple syrup. For anyone navigating a barley-free lifestyle, crisps can be a minefield since many store-bought versions or recipes sneak in malt or barley-derived ingredients — here, every component is straightforwardly grain-safe. The result is a topping that clumps and crisps into irresistible golden clusters over that jammy, spiced pear base. It's the kind of dessert that works just as well on a weeknight as it does at a dinner party, especially with a scoop of vanilla ice cream melting into the warm filling.
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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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