Gluten Free Dark Chocolate Pear Crisp with Almond-Oat Topping

Warm spiced pears bubbling beneath a golden, crunchy topping studded with dark chocolate chunks — this dessert is the kind of thing that makes people ask for the recipe before they've even finished their bowl. The topping leans on almond flour and rolled oats instead of any wheat-based flour, so it delivers that satisfying crisp texture without a single grain of gluten in sight. Arrowroot starch thickens the pear filling beautifully, giving you that glossy, jammy consistency you'd expect from a classic fruit crisp. Coconut oil and maple syrup bind the topping into perfect clumps that bake up deep golden and slightly caramelized, while the chopped 70% dark chocolate melts into pockets of rich bitterness that balance the sweetness of the pears. Ground ginger and cinnamon run through both the filling and the topping, so every bite is warmly spiced from the bottom up. It's the kind of dessert that feels indulgent and a little fancy, but the steps are genuinely straightforward — mix, layer, bake, and try to wait the full ten minutes before digging in.

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