Chestnut Free Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling fruit crisps are one of those desserts that feel indulgent but come together with minimal effort, and this pear version absolutely delivers on that promise. Ripe pears are tossed with maple syrup, cinnamon, and a touch of ginger before being blanketed in a golden, clumpy topping of rolled oats, chopped walnuts, almond flour, and coconut oil. The arrowroot starch in the filling works quietly in the background, thickening those bubbling juices into a glossy, spoonable sauce that clings to every slice of pear. For anyone navigating tree nut concerns around chestnuts specifically, this recipe leans on walnuts and almond flour — neither of which is a chestnut — so you can enjoy a nutty, textured crisp without the worry. Every ingredient here is straightforward and easy to source, with no hidden surprises lurking in a spice blend or pre-made mix. The topping bakes up deeply golden and satisfyingly crunchy against the soft, spiced fruit underneath — the kind of contrast that makes people go back for a second scoop. Let it rest just long enough for the filling to settle, then serve it warm and watch it disappear.
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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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