Shellfish Free Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling fruit filling topped with a golden, crunchy oat-and-walnut crown — this cozy dessert is the kind of thing that makes your whole kitchen smell like a bakery. Ripe pears get tossed with maple syrup, cinnamon, and a touch of ginger before being blanketed in a rustic topping of rolled oats, chopped walnuts, almond flour, and coconut oil. The arrowroot starch works quietly in the background, thickening the juices into a luscious, jammy layer that holds together beautifully once the crisp rests. Every single ingredient here is naturally free from shellfish and ocean-derived additives — no label-scanning required, just straightforward pantry staples. The coconut oil and maple syrup keep things dairy-free as well, so it's an easy crowd-pleaser for tables with mixed dietary needs. Let it cool for those ten minutes before you dig in — the filling tightens up and the contrast between the soft pears and the crunchy topping becomes absolutely perfect. Serve it as-is or with a scoop of vanilla ice cream for something truly unforgettable.
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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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