Caffeine Free Ginger-Cardamom Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, crunchy oat topping — this crisp is the kind of dessert that makes your kitchen smell absolutely incredible. Fresh ginger and double layers of cardamom give the filling and topping a fragrant, slightly exotic warmth that pairs beautifully with the natural sweetness of ripe pears. Maple syrup does all the sweetening here, while arrowroot starch helps the juicy filling set into something luscious rather than watery. The topping comes together with rolled oats, almond flour, and chopped walnuts bound in coconut oil, so every bite has serious crunch and nutty depth. Every single ingredient in this recipe is naturally free of caffeine — no chocolate, no coffee, no tea extracts hiding anywhere — making it a genuinely worry-free treat for anyone keeping a close eye on their intake. It's the kind of wholesome, crowd-pleasing bake that works just as well for a weeknight dessert as it does for a weekend gathering, and it's honestly hard to stop at one serving.
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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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