Vegan 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 crown — this pear crisp is the kind of dessert that makes the whole kitchen smell like a cozy autumn afternoon. 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 dairy or eggs in sight. The topping comes together with rolled oats, roughly chopped walnuts, almond flour, and melted coconut oil, giving you that irresistible crumble texture that's deeply nutty and satisfying. Every single ingredient here is plant-based, so there's no swapping or substituting required — it's just a genuinely great crisp that happens to be completely free of animal products. The arrowroot starch does the heavy lifting that cornstarch or flour would in a conventional recipe, pulling the pear juices into a glossy, lightly spiced sauce as it bakes. Letting it rest for ten minutes after it comes out of the oven is worth the wait — the filling thickens up and the topping stays crisp rather than steaming itself soft. Serve it straight from the baking dish and watch it disappear.

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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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