Pregnancy Friendly Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling fruit filling topped with a golden, nutty crumble — this pear oat crisp is the kind of dessert that feels indulgent but is built entirely from wholesome, nourishing ingredients. Ripe pears bring natural sweetness and a good dose of fiber and vitamin C, while walnuts add healthy fats and a satisfying crunch that makes every bite feel substantial. Maple syrup does all the sweetening here, so there's no refined sugar to worry about, and coconut oil keeps the topping beautifully crisp without any butter. Arrowroot starch thickens the filling into a glossy, jammy layer that holds together perfectly once it rests — no cornstarch, no fuss. The warming spices of cinnamon and ginger make the whole kitchen smell incredible while it bakes, which is honestly half the appeal. It comes together in two simple bowls and bakes in under 45 minutes, making it an easy win on a weeknight or a genuinely impressive finish to a weekend dinner. Serve it warm on its own or with a scoop of vanilla ice cream if you're feeling generous with yourself.
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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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