Pork 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 are tossed with maple syrup, cinnamon, and a touch of ginger before being blanketed in a hearty topping of rolled oats, chopped walnuts, almond flour, and coconut oil. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress involved. The arrowroot starch works quietly in the background, thickening those sweet pear juices into a luscious, jammy filling that holds together beautifully once the crisp rests. Coconut oil and maple syrup do all the binding and sweetening work in the topping, giving you those irresistible golden clusters without any animal fats. It bakes up in about 35 to 40 minutes and is best served warm, ideally with a scoop of vanilla ice cream or a drizzle of cream if you're feeling indulgent.
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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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