Dairy Free Ginger-Cardamom Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, crunchy oat topping — this crisp is the kind of dessert that makes the whole kitchen smell incredible. Fresh ginger and double-hit cardamom give the filling a bright, aromatic depth that feels far more sophisticated than your average fruit crisp. Arrowroot starch thickens the juices beautifully as it bakes, so you get that glossy, jammy filling rather than a watery puddle. The topping comes together with rolled oats, almond flour, chopped walnuts, coconut oil, and maple syrup — no butter required, and you genuinely won't miss it. Coconut oil binds everything into satisfying, crackly clusters that stay crisp even as the pears soften underneath. It's naturally sweetened throughout, which means the flavors stay clean and fruit-forward rather than cloying. Serve it warm straight from the dish, and if you want to gild the lily, a scoop of your favorite coconut-based vanilla ice cream on top is absolutely the move.
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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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