Dairy Free Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling fruit filling topped with a golden, crunchy oat-and-walnut crown — this cozy dessert is the kind of thing that disappears fast at any table. Ripe pears are tossed with maple syrup, cinnamon, and a touch of ginger before being blanketed in a hearty topping of rolled oats, chopped walnuts, and almond flour, all bound together with more maple syrup and melted coconut oil. There is not a drop of butter or cream in sight, yet the topping bakes up irresistibly crisp and the filling turns jammy and luscious on its own. Arrowroot starch does the quiet work of thickening those pear juices into something almost saucy, so every scoop holds together beautifully. It is the kind of recipe that proves you do not need dairy to make a dessert feel genuinely indulgent. Serve it straight from the dish after a short rest, and consider a scoop of your favorite coconut-based ice cream alongside if you really want to go all in.
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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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