Fish Free Dark Chocolate Pear Crisp with Almond-Oat Topping
Warm, bubbling fruit desserts are one of those things that feel indulgent but come together with surprisingly little effort, and this one absolutely delivers. Ripe pears are tossed with maple syrup, cinnamon, and ginger, then thickened with arrowroot starch so the filling turns jammy and luscious as it bakes. The topping is where things get really exciting — rolled oats, almond flour, and chopped raw almonds create a genuinely crunchy, nutty crust, and folding in roughly chopped dark chocolate means you get little pockets of melted richness scattered throughout every bite. Everything is sweetened with maple syrup and bound with coconut oil, so the ingredient list stays clean and straightforward from start to finish. For anyone navigating seafood-free eating, this is the kind of dessert where there's truly nothing to second-guess — no hidden sauces, no ambiguous additives, just whole, recognizable ingredients doing exactly what they should. Pull it from the oven when the topping is deep golden and the edges are bubbling, let it rest for ten minutes, and watch it disappear fast.
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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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