Emulsifier 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 get tossed with maple syrup, cinnamon, and a touch of ginger before arrowroot starch quietly does the thickening work, giving you a jammy, glossy filling without any processed additives. The topping comes together with rolled oats, chopped walnuts, almond flour, and melted coconut oil — every single ingredient is whole and recognizable, which is exactly the point. So many store-bought and even homemade desserts sneak in emulsifiers through margarine, packaged oat blends, or pre-made pie fillings, but this one sidesteps all of that entirely by keeping the ingredient list clean and straightforward. The coconut oil binds the topping beautifully on its own, clumping into those irresistible golden clusters that shatter when you dig in. Let it rest for a few minutes after baking so the filling sets up just enough to scoop cleanly into bowls. Serve it as-is or with whatever topping suits your needs — it's genuinely satisfying either way.
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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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