Celery 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, maple syrup, and a double hit of cardamom before baking down into a jammy, spiced filling that's impossible to resist. The topping leans on rolled oats, almond flour, and roughly chopped walnuts bound together with coconut oil and maple syrup, so every bite has serious crunch and depth. Arrowroot starch does the quiet work of thickening the filling as it bakes, giving you that perfect saucy-but-not-watery texture once it rests. The whole thing comes together in one baking dish with no fussy steps — just mix, layer, and let the oven do the heavy lifting. It's naturally free from anything that doesn't belong here, with every ingredient pulling its weight for flavor rather than filler. Serve it warm on its own or with a scoop of vanilla ice cream for a dessert that feels genuinely special without the stress.
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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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