Lupin Free Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling fruit filling beneath a golden, crunchy topping — 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, then thickened with arrowroot starch so the filling sets up beautifully without any grain-based thickeners. The topping comes together with rolled oats, roughly chopped walnuts, and almond flour, all bound with coconut oil and maple syrup into satisfying, clumpy clusters that bake to a deep, toasty gold. For anyone navigating lupin-free eating, this recipe is naturally free of that legume-derived flour without any awkward substitutions — every ingredient here pulls its weight on flavor alone. It's the kind of wholesome, unfussy bake that works just as well on a weeknight as it does at a dinner party. Serve it warm with a scoop of your favorite ice cream or a drizzle of cream, and watch it disappear fast.
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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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