Capsaicin Free Ginger-Cardamom Pear Oat Crisp
Warm, bubbling pear filling crowned with a golden, nutty oat topping — this crisp is the kind of dessert that makes the whole kitchen smell incredible. Ripe pears get tossed with fresh ginger, cardamom, and a touch of cinnamon before baking down into a jammy, fragrant base that's naturally sweet without any added refined sugar. The topping layers rolled oats, almond flour, and roughly chopped walnuts with coconut oil and maple syrup, pressing together into satisfying, crunchy clusters as it bakes. Every single ingredient here is completely free of capsaicin and any pepper-derived heat, so there's no label-reading anxiety — just straightforward, feel-good baking. It's a great option for anyone who loves cozy fall flavors but needs to steer clear of spicy ingredients that sneak into unexpected places. Let it rest for a few minutes after pulling it from the oven so the filling sets up just enough to scoop cleanly into bowls. Serve it as-is or with a scoop of vanilla ice cream for something truly special.
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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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