Cashew 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 the whole kitchen smell like a cozy autumn afternoon. Fresh ginger and double-hit cardamom give the filling a bright, aromatic lift that feels a little unexpected and completely irresistible. The topping comes together with rolled oats, almond flour, and roughly chopped walnuts bound by maple syrup and melted coconut oil, so every bite has real texture and nutty depth. Arrowroot starch does quiet, efficient work in the filling, thickening those pear juices into a glossy, jammy base without any fuss. Many store-bought or restaurant crisps sneak in mixed nut blends that can be hard to track, but every ingredient here is straightforward and easy to verify at a glance. The whole thing bakes until the edges are bubbling and the topping turns a deep, satisfying gold — then a short rest lets everything settle into the perfect scoopable consistency. Serve it warm on its own or with a generous spoonful of your favorite dairy-free ice cream for a dessert that genuinely delivers.
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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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