Wheat Free Dark Chocolate Pear Crisp with Almond-Oat Topping
Warm, bubbling pear filling crowned with a golden, crunchy topping and pockets of melted dark chocolate — this dessert is the kind of thing that makes people hover near the oven. The filling leans on ripe pears tossed with maple syrup, cinnamon, and ginger, with arrowroot starch doing the quiet work of pulling everything into a glossy, jammy base. The topping is built entirely from rolled oats, almond flour, and chopped raw almonds, so there's no wheat flour in sight — just naturally hearty ingredients that crisp up beautifully in the oven. Chopped dark chocolate (70% cacao or higher) gets folded right into that oat mixture, so every bite has a slightly bitter, rich contrast against the sweet spiced pears. For anyone navigating wheat-free eating, this is the kind of recipe that doesn't feel like a compromise — it feels like the real thing, maybe even better. Let it rest for a full ten minutes after baking so the filling tightens up and you get clean, satisfying scoops. Serve it as-is or with a generous spoonful of something cold 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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