Celery Free Dark Chocolate Pear Crisp with Almond-Oat Topping

Warm, bubbling pear filling meets a crunchy, golden topping studded with dark chocolate — this is the kind of dessert that makes people hover near the oven. Ripe pears are tossed with maple syrup, cinnamon, and ginger, then thickened with arrowroot starch so the filling sets into something luscious rather than watery. The topping layers rolled oats, almond flour, and roughly chopped almonds for serious crunch, with melted coconut oil and maple syrup binding everything into those satisfying golden clusters. Folding in chopped dark chocolate is the move that takes this from wholesome to genuinely crave-worthy — it melts into pockets throughout the crisp as it bakes. Every single ingredient here is naturally free of celery and celery derivatives, so there's no label-scanning or substitution stress involved. It comes together in two bowls and one baking dish, which means cleanup is as easy as the recipe itself. Let it rest for ten minutes before you dig in — the filling thickens beautifully and the wait is absolutely worth it.

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