Pescatarian Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling pear filling crowned with a golden, nutty oat topping — this dessert is the kind of thing that makes your kitchen smell like a bakery in the best possible way. Ripe pears are tossed with maple syrup, cinnamon, and a touch of ginger before being blanketed in a clumping, crunchy mixture of rolled oats, chopped walnuts, almond flour, and coconut oil. The arrowroot starch works quietly in the background, thickening the juices into a glossy, jammy filling that holds together beautifully once it rests. Everything here is naturally plant-based and free from meat or fish, so it fits a pescatarian lifestyle without any substitutions or workarounds — it's just genuinely good food. The coconut oil and maple syrup pull double duty, binding the topping and adding a subtle caramel-like richness that butter would struggle to beat. Serve it warm straight from the baking dish, and don't be surprised if people go back for seconds before the first scoop has even cooled.
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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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