Citrus Free Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling pear filling crowned with a golden, crunchy walnut-oat topping — this 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 the filling sets up perfectly without any citrus juice or zest in sight. That matters more than you might think, because a lot of fruit crisps and cobblers sneak in lemon juice to brighten the filling — this one skips it entirely and lets the sweet, floral pears do all the work. The topping comes together with rolled oats, chopped walnuts, almond flour, coconut oil, and maple syrup, giving you serious crunch and a deep, toasty flavor that pairs beautifully with the soft fruit underneath. Everything bakes at 350°F until the edges are bubbling and the topping turns a rich golden brown, then a short rest lets the filling thicken into something scoopable and satisfying. Serve it straight from the baking dish, maybe with a scoop of vanilla ice cream or a dollop of whipped cream if you're feeling 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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