Artificial Flavors Free Dark Chocolate Pear Crisp with Almond-Oat Topping
Warm, bubbling fruit filling beneath a shatteringly crisp, golden topping — this dessert is the kind of thing that makes people hover near the oven. Ripe pears get tossed with maple syrup, cinnamon, and ginger before being blanketed in a hearty mix of rolled oats, almond flour, chopped almonds, and chunks of rich dark chocolate. Every single ingredient here is exactly what it sounds like — no synthetic flavor compounds, no mystery extracts, just real spices, pure maple syrup, and 70% cacao chocolate doing all the heavy lifting. That matters more than you might think, because conventional dessert mixes and flavored baking products are notorious for sneaking in artificial flavoring agents that have no business being in a simple fruit crisp. Arrowroot starch thickens the pear juices into a glossy, jammy sauce, while coconut oil binds the topping into satisfying, crunchy clusters. Letting it rest for ten minutes after baking is the hardest part — but it gives the filling time to set into something truly spoonable and gorgeous. Serve it straight from the dish and watch it disappear.
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Learn more →Ingredients
6 servings
For the filling
- 5 medium ripe pears (about 2 lbs), peeled, cored, and sliced ¼-inch thick
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1 tbsp arrowroot starch
For the topping
- 1 cup rolled oats
- ¾ cup almond flour
- ½ cup raw almonds, roughly chopped
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- 2 oz dark chocolate (70% cacao or higher), roughly chopped
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 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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