Yeast Free Dark Chocolate Pear Crisp with Almond-Oat Topping

Warm, bubbling pears scented with cinnamon and ginger, crowned with a golden almond-oat crunch and pockets of melted dark chocolate — this dessert is the kind of thing that makes people hover near the oven. Crisps can be surprisingly tricky to navigate when you're avoiding yeast, since many packaged desserts and baked goods sneak in fermented or leavened components, but this one is naturally free of all that without any substitutions required. The topping gets its satisfying texture from rolled oats, almond flour, and roughly chopped almonds bound together with coconut oil and maple syrup — no yeast, no baking powder, no workarounds needed. Arrowroot starch thickens the pear filling as it bakes, so you get that gorgeous, jammy consistency without anything questionable in the mix. The dark chocolate (go for 70% cacao or higher) folds right into the topping and melts into rich little pools that make every bite feel indulgent. Letting it rest for ten minutes after it comes out of the oven is genuinely worth the wait — the filling tightens up and the whole thing becomes perfectly scoopable. It's the kind of wholesome, crowd-pleasing dessert you'll want to keep in your regular rotation.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →