MSG Free Dark Chocolate Pear Crisp with Almond-Oat Topping
Warm, bubbling pear filling crowned with a golden, crunchy almond-oat topping and pockets of melted dark chocolate — this dessert is the kind of thing that makes people hover near the oven. Every ingredient here is whole and straightforward: ripe pears, rolled oats, almond flour, maple syrup, coconut oil, and a good 70% cacao dark chocolate that brings deep, bittersweet richness without any additives or flavor enhancers to worry about. That matters more than it sounds, because packaged dessert mixes and even some store-bought chocolate products can sneak in glutamates or "natural flavors" that are harder to trace — building this from scratch keeps everything clean and transparent. The arrowroot starch thickens the filling beautifully as it cools, so you get that jammy, spoonable texture without any processed thickeners. Ground ginger and cinnamon layer in warmth that makes the whole kitchen smell incredible while it bakes. Let it rest those ten minutes before you dig in — the filling tightens up just enough to hold together in the dish, and the topping stays satisfyingly crisp on 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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