Hazelnut Free Dark Chocolate Pear Crisp with Almond-Oat Topping

Warm spiced pears bubbling beneath a golden, crunchy topping studded with dark chocolate — this dessert is the kind of thing that makes people hover near the oven. The filling leans on maple syrup, cinnamon, and ginger to coax out the natural sweetness of ripe pears, while arrowroot starch pulls it all together into a glossy, jammy base. The topping is built from rolled oats, almond flour, and roughly chopped almonds, so every bite delivers serious texture without a trace of hazelnut anywhere in the recipe. That matters more than it sounds — plenty of store-bought crisps, granola toppings, and chocolate-based desserts sneak in hazelnut paste or praline, making it genuinely hard to find a safe version of this classic comfort food. Here, the chocolate hit comes from roughly chopped 70% dark chocolate folded right into the oat mixture, so it melts into pockets of bittersweet richness as it bakes. Coconut oil binds the topping and helps it turn that deep, satisfying golden color you want before pulling it from the oven. Let it rest for a few minutes after baking and the filling thickens beautifully — serve it as-is or with a scoop of your favorite vanilla ice cream alongside.

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