Peanut Free Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling fruit filling topped with a golden, clumpy oat-and-walnut crunch — this pear crisp is the kind of dessert 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 made from rolled oats, chopped walnuts, almond flour, and coconut oil. Everything is naturally sweetened and completely free of peanuts or peanut-derived ingredients, so there's no label-scanning or substitution stress involved. Arrowroot starch helps the filling thicken into a glossy, jammy consistency that holds together beautifully when you scoop it out. The topping bakes up deep golden and satisfyingly crisp without any butter, making this a great option for households avoiding both peanuts and dairy. It's the kind of cozy, crowd-pleasing bake that works just as well on a weeknight as it does at a dinner party — especially with a scoop of vanilla ice cream melting over the top.
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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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