Honey Free Dark Chocolate Pear Crisp with Almond-Oat Topping
Warm, bubbling pear filling meets a crunchy, golden almond-oat topping studded with chunks of rich dark chocolate — this is the kind of dessert that makes people ask for the recipe before they've even finished their bowl. Every bit of sweetness here comes from maple syrup, which means it's completely free of bee-derived ingredients without sacrificing any depth of flavor. The arrowroot starch works quietly in the background, thickening those spiced pear juices into something almost jammy as the crisp cools. Almond flour and chopped raw almonds give the topping serious texture and a nutty richness that pairs beautifully with the 70% cacao chocolate folded right in. Ground ginger and cinnamon run through both the filling and the topping, so every bite is layered and cohesive rather than one-note. It's the kind of recipe that feels indulgent but is built entirely from straightforward, recognizable ingredients you can feel good about.
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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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