Walnut Free Dark Chocolate Pear Crisp with Almond-Oat Topping
Juicy spiced pears bubbling beneath a golden, crunchy topping studded with dark chocolate — this dessert is the kind of thing that makes people hover near the oven. The filling leans on warm cinnamon and ginger to coax out every bit of the pears' natural sweetness, while arrowroot starch pulls it all into a glossy, jammy base that holds together beautifully. The topping is built on rolled oats, almond flour, and roughly chopped almonds, so it delivers serious crunch and richness without a single walnut in sight — great news for anyone navigating nut sensitivities at the table. Chopped dark chocolate gets folded right into that oat mixture, so every scoop has little pockets of bittersweet richness melting into the fruit below. Coconut oil and maple syrup bind everything together naturally, keeping the ingredient list clean and straightforward. A brief rest after baking lets the filling thicken just enough so it scoops cleanly — though honestly, eating it straight from the dish while it's still warm is hard to resist.
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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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