Caffeine Free Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling fruit filling topped with a golden, nutty crumble — this pear oat 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 before being blanketed in a hearty mix of rolled oats, chopped walnuts, almond flour, and coconut oil. Every single ingredient here is naturally free of caffeine, so there's no need to scrutinize labels or swap anything out — it just works as written. The arrowroot starch is a smart touch that thickens the pear juices into a glossy, jammy filling that holds together beautifully when you scoop it out. Coconut oil and maple syrup bind the topping into satisfying clusters that bake up deep golden and crisp at the edges. Let it rest for a few minutes after it comes out of the oven and the filling will set just enough to make every spoonful perfect. Serve it warm on its own or with a scoop of vanilla ice cream for a cozy, crowd-pleasing finish.
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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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