Rice Free Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling fruit filling topped with a golden, crunchy crown — this pear crisp is the kind of dessert that makes the whole kitchen smell incredible. Ripe pears get tossed with maple syrup, cinnamon, and a touch of ginger before being blanketed in a hearty mix of rolled oats, chopped walnuts, and almond flour. Arrowroot starch does the quiet work of thickening the filling as it bakes, so every spoonful holds together beautifully without any grain-based thickeners. The topping comes together in one bowl and clumps into those irresistible golden clusters that everyone fights over. Because the whole recipe leans on oats, nuts, and naturally sweet fruit, there's no rice flour or rice-based ingredient in sight — just wholesome, straightforward pantry staples. A ten-minute rest after it comes out of the oven is the hardest part, but it's worth it for that perfectly set, jammy filling. Serve it warm on its own or with a scoop of your favorite frozen dessert for a seriously satisfying finish.
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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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