Citric Acid Free Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling fruit filling under a golden, crunchy topping — this pear 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, then thickened naturally with arrowroot starch so there's no need for lemon juice or any citrus-based ingredient to brighten the filling. That's a bigger deal than it sounds, because so many fruit dessert recipes lean on citric acid or lemon to balance sweetness — this one lets the pears and warm spices do all the work on their own. The topping comes together with rolled oats, roughly chopped walnuts, almond flour, and coconut oil, giving you serious crunch without a single questionable additive. Everything is sweetened with pure maple syrup, so you're not navigating labels or worrying about hidden acids in processed sugars. After about 35 to 40 minutes in the oven, the edges bubble and the topping turns a deep, toasty gold that's nearly impossible to resist. A short rest before serving lets the filling thicken up just enough so every scoop holds together beautifully.
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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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