Seeds Free Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling pear filling topped with a golden, clumpy crust of oats, walnuts, and almond flour — this is the kind of dessert that makes your kitchen smell absolutely incredible. Ripe pears are tossed with maple syrup, cinnamon, and a touch of ginger before being blanketed in a topping that crisps up beautifully in the oven without a single seed in sight. Arrowroot starch does the quiet work of thickening the filling into a luscious, jammy base that holds together perfectly once it rests. Many store-bought or restaurant crisps sneak in sesame, poppy, or sunflower seeds through granola-style toppings, so making this one from scratch gives you full control over every ingredient. Coconut oil and maple syrup bind the topping naturally, so there's no butter or refined sugar needed either. Let it cool for those ten minutes — it's genuinely worth the wait, and the filling goes from loose and bubbling to perfectly scoopable. Serve it warm on its own or with whatever topping suits you, and don't be surprised if the pan is empty before it fully cools.
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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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