Beef Free Dark Chocolate Pear Crisp with Almond-Oat Topping
Warm, bubbling fruit filling beneath a crunchy, golden topping is one of those desserts that feels both rustic and a little special, and this pear crisp absolutely delivers on that promise. Ripe pears are tossed with maple syrup, cinnamon, and ginger before being blanketed in a hearty almond-oat topping that bakes up beautifully fragrant and crisp. The real surprise is the roughly chopped dark chocolate folded right into that topping — it melts into pockets of bittersweet richness that play off the soft, spiced pears in the best possible way. Coconut oil and maple syrup do all the binding work here, so every component is straightforward and plant-based without any compromise on flavor or texture. This is the kind of dessert that looks impressive straight out of the oven but comes together with minimal fuss and a single baking dish. Let it rest those full ten minutes before serving — the filling thickens just enough to scoop cleanly, and the wait is absolutely worth it.
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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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