Xanthan Gum Free Cinnamon-Walnut Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, crunchy topping — this is the kind of dessert that makes the whole kitchen smell incredible. The filling leans on arrowroot starch rather than any gum-based thickener, so it sets up beautifully without anything that could trigger a sensitivity. Rolled oats, chopped walnuts, and almond flour build a topping with serious texture and a nutty depth that holds together thanks to maple syrup and melted coconut oil — no binders needed. Ground cinnamon and ginger weave through both the filling and the topping, giving every bite that cozy, layered warmth you want from a fruit crisp. Ripe pears are naturally sweet and soft when baked, so the maple syrup just amplifies what's already there rather than masking it. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something almost jammy, making it perfect spooned into a bowl on its own or topped with a scoop of your favorite ice cream.
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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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