Celery Free Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling fruit filling beneath a golden, crunchy topping — this pear crisp 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 being blanketed in a hearty mix of rolled oats, chopped walnuts, and almond flour. Coconut oil and maple syrup bind the topping together into satisfying, rustic clumps that bake up beautifully crisp without any butter or refined sugar. Arrowroot starch works quietly in the filling to thicken those bubbling juices into something almost jammy and luscious. The whole thing comes together with two bowls and a baking dish — no special equipment, no fussy technique. Letting it rest for ten minutes after it comes out of the oven is the hardest part, but it makes all the difference for a filling that holds together when you scoop it. Serve it warm on its own or with a generous spoonful of coconut cream for a dessert that feels genuinely indulgent.
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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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