Black Pepper Free Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling fruit desserts are one of life's great comforts, and this pear crisp delivers all of that cozy satisfaction without a single trace of black pepper hiding in the mix. Ripe pears get tossed with maple syrup, cinnamon, and a touch of ginger before being blanketed in a golden, clumpy topping of rolled oats, walnuts, almond flour, and coconut oil. The arrowroot starch works quietly in the background, thickening the pear juices into a glossy, jammy filling that pools beautifully around the edges of the baking dish. What makes this crisp so easy to trust is that every ingredient is straightforward and clearly defined — no spice blends, no pre-mixed seasonings, no guesswork about what else might be lurking in the mix. The topping bakes up deeply golden and satisfyingly crunchy, with the walnuts adding a rich, nutty bite that plays perfectly against the soft, sweet pears underneath. It rests for just ten minutes after coming out of the oven, which is honestly the hardest part. Serve it as-is or with a scoop of your favorite vanilla ice cream for a dessert that feels genuinely special.
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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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