Fish Free Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling fruit filling topped with a golden, nutty crumble — this pear crisp 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 being blanketed in a hearty oat-and-walnut topping that bakes up irresistibly crunchy. Arrowroot starch works quietly in the background to thicken the filling into a glossy, jammy layer that holds together beautifully when you scoop it out. The topping comes together with almond flour, rolled oats, chopped walnuts, and coconut oil — no butter, no dairy, just clean pantry staples that deliver serious texture. Everything here is naturally free from seafood and fish-derived ingredients, so there's no label-reading stress or ingredient swaps required. It's an effortless crowd-pleaser that works just as well on a weeknight as it does at a dinner party, especially with a scoop of vanilla ice cream melting over the top.
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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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