Warm, bubbling fruit filling topped with a golden, nutty crumble — 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 oat-and-walnut topping that bakes up beautifully crunchy. The topping leans on rolled oats, almond flour, and chopped walnuts rather than any grain-based flour, so there's no rye or wheat hiding anywhere in the mix. Arrowroot starch thickens the filling naturally, giving you that glossy, jammy texture without reaching for anything off-limits. Coconut oil and maple syrup bind the topping together and add a subtle richness that plays perfectly against the soft, spiced pears underneath. It's simple enough for a weeknight but impressive enough to serve to guests — especially with a scoop of vanilla ice cream melting over the top.
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Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
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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