Pork Free Dark Chocolate Pear Crisp with Almond-Oat Topping
Warm, bubbling fruit filling crowned with a golden, nutty crunch — this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. Ripe pears are tossed with maple syrup, cinnamon, and ginger before being blanketed in a hearty almond-oat topping that bakes up beautifully crisp and fragrant. The real surprise is the dark chocolate folded right into that topping, which melts into pockets of bittersweet richness against the soft, spiced pears underneath. Coconut oil and maple syrup do all the binding and sweetening work here, so every component is straightforward and easy to source. Arrowroot starch thickens the filling as it cools, giving you that perfect saucy-but-not-soupy texture that makes a crisp worth eating by the spoonful. This is a naturally crowd-pleasing dessert that happens to sidestep any concern about pork-derived ingredients — no gelatin, no lard, nothing to second-guess. Serve it warm 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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