Breastfeeding Friendly Dark Chocolate Pear Crisp with Almond-Oat Topping
Warm, bubbling fruit filling topped with a golden crunch of oats, almonds, and dark chocolate — this dessert is the kind of thing that makes the whole kitchen smell incredible while it bakes. Ripe pears bring natural sweetness and a soft, jammy texture, while the almond-oat topping delivers satisfying crunch and richness from coconut oil and almond flour. The dark chocolate (70% cacao or higher) folded into the topping adds a deep, bittersweet note that keeps this from tipping into overly sweet territory — and cacao at that percentage is a genuinely nourishing addition when you're feeding yourself and a baby. Maple syrup does all the sweetening here, so there's no refined sugar to worry about, and arrowroot starch thickens the filling naturally as it cools. It's a dessert that feels indulgent but is built entirely from whole, recognizable ingredients — exactly what you want when your body is working hard and you still deserve something delicious. Let it rest those full ten minutes before serving so the filling sets up beautifully and every scoop holds together.
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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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