Nitrate & Nitrite Free Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling fruit filling topped with a golden, crunchy oat-and-walnut crust — this dessert is the kind of thing that makes your kitchen smell absolutely incredible. Ripe pears get 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. Every single ingredient here is naturally free of preservatives and cured-meat additives, so there's no label-scanning required — just wholesome pantry staples doing all the heavy lifting. Arrowroot starch thickens the filling as it bakes, giving you that gorgeous, jammy texture without any processed thickeners. The topping clumps into satisfying golden clusters that shatter just enough when you dig in with a spoon. It's equally at home as a weeknight treat or a dinner-party showstopper, especially with a scoop of vanilla ice cream melting into the warm filling. Let it rest for a few minutes after it comes out of the oven — the filling tightens up beautifully and makes every bite even better.
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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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