Chicken Free Ginger-Cardamom Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, crunchy oat topping — this dessert is the kind of thing that makes your kitchen smell absolutely incredible. Fresh ginger and double-hit cardamom give the filling a bright, aromatic lift that feels a little unexpected for a humble fruit crisp, in the best possible way. Arrowroot starch thickens the juices as everything bakes, so you get that glossy, jammy filling rather than a watery puddle when you scoop it out. The topping comes together with rolled oats, almond flour, and roughly chopped walnuts bound by maple syrup and coconut oil — completely plant-based from start to finish, with no animal products anywhere in the dish. This is one of those recipes that's naturally free of meat and poultry without any substitutions or workarounds; it just happens to be built that way. Let it rest for a few minutes after it comes out of the oven and the filling tightens up into something truly spoonable and satisfying. Serve it as-is or with a scoop of your favorite dairy-free ice cream for a dessert that feels genuinely 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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