BHA & BHT Free Ginger-Cardamom Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, crunchy oat topping — this is the kind of dessert that makes the whole kitchen smell incredible. Fresh ginger and double layers of cardamom give the filling and the topping a fragrant, slightly exotic warmth that pairs beautifully with the natural sweetness of ripe pears. Every ingredient here is whole and straightforward: rolled oats, almond flour, walnuts, coconut oil, and maple syrup do all the heavy lifting without a single synthetic preservative in sight. That matters more than you might think, because packaged crumble mixes and store-bought baked goods are common hiding spots for BHA and BHT, added to extend shelf life in fats and oils. Making this from scratch means you control exactly what goes in, and arrowroot starch keeps the pear filling glossy and thick without any mystery additives. The topping clumps together beautifully when pressed, baking up into satisfying, nutty clusters that shatter just right with a spoon. Serve it warm after that short rest and the filling will be perfectly set — rich, jammy, and deeply spiced.
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Learn more →Ingredients
6 servings
For the filling
- 5 medium ripe pears (about 2 ½ lb), peeled, cored, and cut into ¾-inch chunks
- 2 tbsp maple syrup
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground cardamom
- ½ tsp ground cinnamon
- 1 tbsp arrowroot starch
- ¼ tsp fine sea salt
For the topping
- 1 ½ cups old-fashioned rolled oats
- ½ cup almond flour
- ½ cup raw walnuts, roughly chopped
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- ¼ tsp ground cardamom
- ¼ tsp fine sea salt
- ¼ tsp ground ginger
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, combine the pear chunks, 2 tbsp maple syrup, fresh ginger, 1/2 tsp cardamom, cinnamon, arrowroot starch, and 1/4 tsp salt. Toss until the pears are evenly coated, then spread the mixture in an even layer in the prepared baking dish.
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