Cashew Free Cinnamon-Walnut Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, crunchy topping — this is the kind of dessert that makes your kitchen smell absolutely incredible. The filling leans on ripe pears tossed with maple syrup, cinnamon, and a touch of ginger, while arrowroot starch helps it set into a luscious, jammy base that holds together beautifully when you scoop it out. The topping brings together rolled oats, roughly chopped walnuts, and almond flour, all bound with more maple syrup and melted coconut oil for serious crunch and depth of flavor. Every ingredient here is naturally free from cashews, so there's no need to scrutinize labels or worry about sneaky nut blends hiding in a store-bought crumble mix. Coconut oil keeps the whole thing dairy-free as well, making it a genuinely crowd-pleasing option for mixed-diet gatherings. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly irresistible — especially with a scoop of vanilla ice cream or a drizzle of coconut cream 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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