Gelatin 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 works its magic, thickening the juices into a glossy, jammy sauce as everything bakes. The topping comes together with rolled oats, chopped walnuts, almond flour, and coconut oil, clumping into satisfying clusters that turn deep golden in the oven. Many classic crisps and desserts sneak in gelatin-based thickeners or toppings, but every single ingredient here is straightforwardly plant-based and free of any animal-derived gelling agents. Arrowroot starch handles all the thickening duties beautifully, so you get that luscious, spoonable filling without compromise. It's genuinely easy to pull off — just toss, layer, scatter, and bake — and the result looks and tastes far more impressive than the effort involved. Serve it warm from the dish and let the crisp rest just long enough for the filling to settle into something truly irresistible.
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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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