Hazelnut Free Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling fruit filling topped with a golden, crunchy oat-and-walnut crumble — this pear crisp is the kind of dessert that makes the whole kitchen smell incredible. Ripe pears are tossed with maple syrup, cinnamon, and a touch of ginger before being blanketed in a topping of rolled oats, chopped walnuts, almond flour, and coconut oil. The result is a deeply fragrant, naturally sweetened dessert that feels indulgent without relying on any refined ingredients. For anyone navigating tree nut sensitivities, it's worth noting that walnuts and almond flour are used here — but the recipe is entirely free of hazelnuts, which are a common hidden ingredient in store-bought crisps, granola toppings, and praline-style desserts. Arrowroot starch helps the pear juices thicken into a glossy, jammy filling that holds together beautifully once the crisp has had a few minutes to rest. Serve it warm on its own or with a scoop of your favorite dairy-free ice cream for a dessert that genuinely delivers on every level.
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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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