Nutmeg Free Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling fruit filling topped with a golden, crunchy oat-and-walnut crown — this pear 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, then thickened with arrowroot starch so the filling sets up beautifully without turning watery or starchy. The topping comes together with rolled oats, roughly chopped walnuts, and almond flour, all bound by coconut oil and maple syrup into satisfying, rustic clusters. Many classic crisp and crumble recipes lean on warming spice blends that quietly include nutmeg, but this one keeps the spice profile clean — just cinnamon and ginger, nothing hidden. That makes it a genuinely safe choice for anyone who needs to avoid nutmeg without sacrificing any of the cozy, autumnal depth you'd expect from a baked fruit dessert. It bakes until the edges are bubbling and the topping turns a deep, toasty gold, and a short rest before serving lets everything settle into the perfect scoopable texture. Serve it as-is or alongside your favorite dairy-free topping for a dessert that feels indulgent but comes together with pantry staples.
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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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