Capsaicin Free Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling fruit filling topped with a golden, crunchy oat-and-walnut crown — this is the kind of dessert that makes the whole kitchen smell incredible. Ripe pears get tossed with maple syrup, cinnamon, and a touch of ginger before baking down into a jammy, lightly thickened filling that's naturally sweet and deeply comforting. The topping comes together with rolled oats, chopped walnuts, almond flour, and melted coconut oil, clumping into satisfying clusters that crisp up beautifully in the oven. Every single ingredient here is completely free of capsaicin and hot pepper derivatives, so there's no need to scrutinize labels or worry about spice blends sneaking in heat. That matters more than you'd think — plenty of spice mixes and even some store-bought dessert products contain chili-derived ingredients that can catch sensitive folks off guard. This one keeps things warm and cozy in the best way: cinnamon, ginger, and sweet pear doing all the heavy lifting. Serve it straight from the baking dish after a short rest, and don't be surprised if people ask for seconds.
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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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