Citrus Free Ginger-Cardamom Pear Oat Crisp
Warm, bubbling pear filling topped with a golden, nutty oat crumble — this dessert is the kind of thing that makes your kitchen smell absolutely incredible. Ripe pears get tossed with fresh ginger, cardamom, and cinnamon before baking down into a jammy, spiced filling that's naturally sweet and deeply comforting. The crisp topping comes together with rolled oats, almond flour, and chopped walnuts bound by maple syrup and coconut oil, so every bite has serious crunch and richness without a drop of butter or refined sugar. For anyone navigating citrus sensitivities, fruit-forward desserts can be tricky since lemon juice shows up in so many crisp and crumble recipes as a brightening agent — here, the warmth of ginger and cardamom does all that flavor-lifting work instead. Arrowroot starch thickens the filling beautifully as it bakes, giving you that glossy, cohesive texture without any citrus-based tricks. Let it rest for a few minutes after it comes out of the oven and the filling sets up perfectly, ready to be scooped into bowls on its own or alongside your favorite topping.
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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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