Lactose Free Dark Chocolate Pear Crisp with Almond-Oat Topping
Warm, bubbling fruit filling topped with a crunchy, golden crust and pockets of melted dark chocolate — this is the kind of dessert that makes people ask for the recipe before they've even finished their bowl. The filling leans on ripe pears tossed with maple syrup, cinnamon, and ginger, while arrowroot starch pulls everything into a glossy, jammy sauce as it bakes. The topping is built from rolled oats, almond flour, and roughly chopped almonds, all bound together with coconut oil and maple syrup — no butter, no cream, no dairy of any kind. That makes it a genuinely satisfying option for anyone who finds that most baked crisps and crumbles are quietly off-limits due to the butter-heavy toppings and cream-based serving suggestions that usually come with them. Folding in chopped dark chocolate (70% cacao or higher) is the move that takes this from wholesome to genuinely indulgent. Let it rest for a few minutes after it comes out of the oven so the filling can thicken up and the chocolate can settle into those gorgeous, slightly gooey streaks throughout the topping. Serve it 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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