Artificial Food Coloring Free Dark Chocolate Pear Crisp with Almond-Oat Topping
Warm, bubbling fruit filling beneath a crunchy, golden topping — this dessert hits every note you want from a cozy baked treat, and it does it with nothing but wholesome, recognizable ingredients. Ripe pears are tossed with maple syrup, cinnamon, and ginger before being blanketed in a rustic oat-and-almond crumble studded with chunks of rich dark chocolate. Every single component here is naturally free of synthetic dyes — no boxed mixes, no artificially colored sprinkles, no mystery additives — just real food that happens to taste spectacular. The 70% cacao dark chocolate melts into the topping as it bakes, creating little pockets of bittersweet richness that play beautifully against the sweet, spiced pears underneath. Arrowroot starch thickens the filling just enough so each scoop holds together without turning gluey or starchy. Letting it rest for ten minutes after it comes out of the oven is the hardest part, but that short wait is what transforms the bubbling juices into a silky, jammy sauce. 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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