Pistachio Free Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling fruit crisps are one of those desserts that feel both rustic and impressive, and this pear version delivers on every level. Ripe pears are tossed with maple syrup, cinnamon, and a touch of ginger before being blanketed in a golden, clumpy topping of rolled oats, chopped walnuts, almond flour, and coconut oil. The arrowroot starch works quietly in the background, thickening the juices into a glossy, spoonable filling that holds together beautifully once the crisp has had a few minutes to rest. For anyone navigating tree nut concerns around pistachios specifically, this recipe leans on walnuts and almond flour — both clearly labeled ingredients you can source and verify with confidence, with no ambiguity about what's in the topping. The whole thing comes together in one baking dish with minimal prep, making it an easy weeknight treat or a crowd-pleasing finish to a dinner party. Serve it warm with a scoop of vanilla ice cream or a drizzle of cream, and watch it disappear fast.
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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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