Nightshade Free Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling fruit desserts can feel off-limits when you're avoiding nightshades, but this pear crisp is proof that comfort food doesn't need tomatoes, peppers, or potatoes to feel deeply satisfying. Ripe pears are tossed with maple syrup, cinnamon, and a touch of ginger, then thickened with arrowroot starch — a clean, simple swap that gives the filling that gorgeous jammy consistency without any questionable additives. The topping is the real showstopper: rolled oats, roughly chopped walnuts, and almond flour come together with melted coconut oil and maple syrup into golden, crunchy clusters that smell absolutely incredible as they bake. Every single ingredient here is naturally free of nightshade plants, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. After 35 to 40 minutes in the oven, the edges bubble and the topping turns a deep, toasty gold that's hard to resist. Let it rest just long enough for the filling to thicken, then scoop it into a bowl and enjoy it as-is or with your favorite dairy-free topping.
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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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