Barley Free Dark Chocolate Pear Crisp with Almond-Oat Topping
Juicy spiced pears bubbling beneath a golden, crunchy topping studded with dark chocolate chunks — this dessert is the kind of thing that makes people hover near the oven. The filling leans on arrowroot starch instead of any grain-based thickener, so it sets up beautifully without introducing anything that could be a concern for those avoiding barley or other grains. The topping is built entirely on rolled oats and almond flour, giving you that satisfying crisp texture with deep, nutty flavor and absolutely no hidden grain fillers to worry about. Chopped raw almonds add extra crunch, while the dark chocolate (70% cacao or higher) melts into pockets of bittersweet richness that make every bite feel indulgent. Maple syrup and coconut oil bring it all together naturally, no refined or grain-derived syrups in sight. A short rest after baking lets the filling thicken just enough so it scoops cleanly — though honestly, waiting the full ten minutes is the hardest part of this whole recipe.
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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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