Eggless Cinnamon-Walnut Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, crunchy topping — this dessert is the kind of thing that makes your whole kitchen smell incredible. The filling comes together with ripe pears, maple syrup, cinnamon, and a touch of ginger, while arrowroot starch helps it thicken into a glossy, jammy base as it bakes. The topping leans on rolled oats, chopped walnuts, and almond flour bound together with more maple syrup and melted coconut oil, so every bite has serious crunch and nutty depth. What makes this crisp so easy to pull off without eggs is that the topping doesn't need a binder — the coconut oil and maple syrup do all the work, clumping the mixture into satisfying clusters that toast up beautifully in the oven. It's naturally sweetened and built entirely from pantry-friendly ingredients, so there's no hunting for specialty substitutes. Serve it warm with a scoop of vanilla ice cream or a drizzle of coconut cream and it honestly feels like something from a restaurant dessert menu.
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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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