Seed Oil Free Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling pear filling crowned with a golden, clumpy walnut-oat topping — this is the kind of dessert that makes the whole kitchen smell like a cozy autumn afternoon. Ripe pears get tossed with maple syrup, cinnamon, and a touch of ginger before the whole thing bakes into something jammy and fragrant. The topping comes together with rolled oats, chopped walnuts, almond flour, and melted coconut oil, which means every bit of richness here comes from whole-food fats rather than the refined seed oils that sneak into so many store-bought or restaurant desserts. Arrowroot starch thickens the filling naturally, so you get that glossy, spoonable texture without any mystery additives. The coconut oil binds the topping beautifully, giving you those satisfying golden clusters that shatter just slightly when you dig in. Serve it warm after that 10-minute rest and the filling will be perfectly set — ideally with a scoop of something cold on top.
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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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