Warm spiced pears bubbling beneath a golden, crunchy topping studded with dark chocolate chunks — this dessert is the kind of thing that makes people hover near the oven. The filling leans on ripe pears, maple syrup, and a touch of arrowroot starch to create a jammy, lightly thickened base that pairs beautifully with the toasty almond-oat crust. For anyone navigating grain sensitivities, crisps can be a minefield when the topping relies on rye-based flours or mixed grain blends — here, almond flour and rolled oats do all the heavy lifting without a trace of rye anywhere in the recipe. Coconut oil and maple syrup bind the topping into satisfying, crumbly clusters that bake up deep golden and fragrant with cinnamon and ginger. The chopped dark chocolate melts just enough into the topping during baking to add rich, bittersweet pockets in every bite. A short rest after it comes out of the oven lets the filling tighten up so you get clean, scoopable portions rather than a runny mess. Serve it as-is or with a scoop of your favorite ice cream — either way, it disappears fast.
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Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
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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