Brazil Nut Free Ginger-Cardamom Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, clumpy oat topping — this crisp is the kind of dessert that makes your whole kitchen smell like a cozy autumn afternoon. Fresh ginger and double layers of cardamom give the filling and topping a gentle heat and floral depth that pairs beautifully with the natural sweetness of ripe pears. Arrowroot starch thickens the juices as everything bakes, so you get that perfect jammy filling rather than a watery puddle when you scoop into it. The topping comes together with rolled oats, almond flour, and roughly chopped walnuts bound by maple syrup and melted coconut oil — no refined sugar, no dairy, and absolutely no brazil nuts or tropical nut blends that can sneak into store-bought crisp mixes. Because every ingredient here is straightforward and easy to verify, it's a genuinely stress-free bake for anyone navigating specific nut restrictions. Serve it warm after that brief resting period and the filling will be thick, glossy, and absolutely irresistible — especially with a scoop of vanilla ice cream or a drizzle of coconut cream on top.
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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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