Yeast Free Cinnamon-Walnut Pear Oat Crisp
Warm, bubbling fruit desserts are one of life's great comforts, and this pear crisp delivers all of that cozy satisfaction without a single leavening agent in sight. Ripe pears get tossed with maple syrup, cinnamon, and a touch of ginger before being blanketed in a golden, clumpy topping of rolled oats, chopped walnuts, and almond flour — all held together with coconut oil and more maple syrup. Arrowroot starch does quiet, clever work in the filling, thickening those bubbling juices into a glossy, jammy sauce as it bakes. The whole thing comes together in one baking dish with minimal prep, which makes it just as weeknight-friendly as it is impressive enough for company. Because every ingredient here is naturally free of fermentation or yeast-derived additives, you can dig in without second-guessing the label on a single thing. Let it rest for ten minutes after it comes out of the oven — the filling tightens up beautifully, and that first spoonful of tender pear and crunchy walnut topping is absolutely worth the wait.
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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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