Soy Free Cinnamon-Walnut Pear Oat Crisp

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.7

(15)

Warm, bubbling fruit filling topped with a golden, crunchy crumble — this pear crisp is the kind of dessert that makes the whole kitchen smell incredible. Ripe pears are tossed with maple syrup, cinnamon, and a touch of ginger, then thickened with arrowroot starch so the filling sets up beautifully without any gummy texture. The topping comes together with rolled oats, roughly chopped walnuts, almond flour, and coconut oil, giving you serious crunch and a nutty richness in every bite. Every single ingredient here is naturally free from soy, so there's no need to scrutinize labels or worry about hidden additives sneaking in through butter substitutes or packaged mixes. The coconut oil does double duty — greasing the pan and binding the topping — while maple syrup keeps the sweetness honest and deep. After about 35 to 40 minutes in the oven, the edges bubble and the topping turns a deep, toasty gold that's genuinely hard to resist. Let it rest for ten minutes and serve it as-is or with your favorite scoop on top.

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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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