Low Iodine Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling fruit filling topped with a golden, crunchy oat-and-walnut crown — this cozy dessert is the kind of thing that makes the whole kitchen smell incredible. Managing iodine intake often means scrutinizing packaged sweets for dairy, eggs, and iodized salt, but this crisp sidesteps all of those concerns naturally. The filling leans on ripe pears, maple syrup, and a touch of arrowroot starch to create a jammy, spiced base, while the topping comes together with rolled oats, almond flour, chopped walnuts, coconut oil, and a pinch of non-iodized sea salt. Ground cinnamon and ginger do the heavy lifting on flavor, so nothing feels like a compromise. It bakes up beautifully in about 35 to 40 minutes, and that short rest after it comes out of the oven lets the filling thicken into something truly spoonable. Serve it straight from the dish and watch it disappear.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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