Mustard 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. Ripe pears get tossed with maple syrup, cinnamon, and ginger before the arrowroot starch works its quiet magic, thickening the juices into a glossy, jammy base as everything bakes. The topping comes together with rolled oats, almond flour, chopped raw almonds, coconut oil, and roughly chopped 70% dark chocolate, delivering serious crunch and a slightly bitter richness that keeps the whole dish from tipping into cloying sweetness. For anyone navigating condiment and spice-blend allergies, this recipe is a genuinely clean slate — every ingredient is straightforward, and there's nothing hiding in the lineup that could cause a problem. It bakes at 350°F until the edges are bubbling and the topping turns deep golden, and that ten-minute rest before serving is worth every second of patience. Serve it as-is or with a scoop of vanilla ice cream, and don't be surprised when the dish comes back empty.
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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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