Capsaicin Free Dark Chocolate Pear Crisp with Almond-Oat Topping
Warm, bubbling fruit filling beneath a golden, crunchy topping is one of the most satisfying things you can pull out of an oven, 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 crisp and fragrant. The real surprise is the dark chocolate folded right into that topping — it melts into pockets of bittersweet richness that make every bite feel a little indulgent. For anyone navigating capsaicin sensitivities, desserts can be trickier than expected since spice blends and even some chocolates sneak in unexpected heat; here, every ingredient is straightforward and easy to verify. Arrowroot starch thickens the filling naturally, so the pears turn jammy and luscious rather than watery once the crisp rests and sets. Coconut oil and almond flour give the topping a nutty depth that pairs perfectly with the sweetness of the pears and the slight bitterness of the chocolate. Serve it warm straight from the dish and don't be surprised when people go back for seconds.
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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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