Macadamia Free Dark Chocolate Pear Crisp with Almond-Oat Topping
Warm spiced pears bubbling beneath a golden, crunchy topping with 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, so it delivers serious crunch and a nutty depth without any macadamia nuts in sight — a real win for anyone navigating that allergy at the dessert table. Chopped dark chocolate (70% cacao or higher) gets folded right into the oat mixture, so you get little melty, bittersweet pockets throughout every scoop. Coconut oil and maple syrup bind the whole topping together naturally, keeping this completely free of refined sweeteners or dairy. It bakes up deep golden in under 45 minutes, and that short rest before serving lets the filling thicken into something truly spoonable. Serve it straight from the dish — ideally with a scoop of vanilla ice cream or a drizzle of coconut cream if you want to take it over the top.
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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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