Mustard Free Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling fruit filling topped with a golden, crunchy oat-and-walnut crown — this cozy baked 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 topping of rolled oats, chopped walnuts, almond flour, and coconut oil. Arrowroot starch quietly does its job in the filling, thickening those sweet pear juices into something almost jammy as it bakes. Every single ingredient here is naturally free from mustard and mustard derivatives — no condiments, no spice blends with hidden additives, just clean pantry staples you can feel confident about. The topping clumps together beautifully without any fuss, and that 35-to-40-minute bake gives you a deep golden crust with edges that bubble and caramelize. Letting it rest for ten minutes before serving is genuinely worth the wait — the filling tightens up and scoops out perfectly. Serve it as-is or with a scoop of vanilla ice cream for a dessert that feels both rustic and a little bit special.
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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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