Chestnut Free Dark Chocolate Pear Crisp with Almond-Oat Topping
Warm, bubbling pear filling meets a deeply golden, chocolate-studded crunch in this cozy dessert that feels indulgent without being fussy. Ripe pears are tossed with maple syrup, cinnamon, and ginger before getting blanketed in a hearty almond-oat topping loaded with chopped dark chocolate — the kind of combination that makes the whole kitchen smell incredible. For anyone navigating tree nut restrictions, it's worth knowing that chestnuts are botanically distinct from almonds, so the almond flour and chopped almonds here are a completely safe and delicious choice. The topping comes together in one bowl and bakes into a satisfyingly crisp, clumpy layer that contrasts beautifully with the jammy, spiced fruit underneath. Arrowroot starch does the quiet work of thickening the filling so every scoop holds together rather than pooling on the plate. Dark chocolate at 70% cacao or higher keeps things rich and slightly bitter, which balances the natural sweetness of the pears perfectly. Let it rest for a few minutes after it comes out of the oven and you'll be rewarded with a dessert that's every bit as good as it looks.
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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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