BHA & BHT 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. Ripe pears are tossed with maple syrup, cinnamon, and a touch of ginger, then thickened naturally with arrowroot starch so there's no need for any processed additives. The topping comes together with rolled oats, chopped walnuts, almond flour, and coconut oil — every single ingredient is whole and recognizable, which matters a lot when you're avoiding synthetic preservatives like BHA and BHT that sneak into packaged baking mixes and flavored oat products. Sweetened entirely with maple syrup and bound with melted coconut oil, this crisp skips anything artificial without sacrificing that deeply satisfying, caramelized crunch. After about 35 to 40 minutes in the oven, the edges bubble and the topping turns a deep, toasty gold that's almost impossible to resist. Let it rest just long enough for the filling to thicken, then serve it warm — ideally with something cold and creamy on top.
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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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