Chicken Free Dark Chocolate Pear Crisp with Almond-Oat Topping
Warm, bubbling fruit filling topped with a golden, nutty crunch and pockets of melted dark chocolate — this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. 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 addition of roughly chopped 70% dark chocolate folded into the topping is the move that takes this from a simple fruit crisp to something genuinely special. Arrowroot starch helps the filling thicken into a glossy, jammy consistency that holds together perfectly once it rests for a few minutes after baking. Coconut oil and maple syrup do all the binding work in the topping, so every bite has that satisfying crumble without feeling heavy. This is an effortless, crowd-pleasing dessert that happens to be completely free of any poultry-derived ingredients — no hidden broths, no gelatin, nothing to second-guess. Serve it warm straight from the dish and watch it disappear.
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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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