Eggless Ginger-Cardamom Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, crunchy oat topping — this crisp is the kind of dessert that makes your kitchen smell absolutely incredible. Fresh ginger and double-hit cardamom give the filling a bright, aromatic depth that feels far more sophisticated than the effort involved. The topping comes together with rolled oats, almond flour, chopped walnuts, maple syrup, and melted coconut oil, which means it clumps and crisps beautifully without needing a single egg to hold it together. Arrowroot starch thickens the pear filling as it bakes, so you get that glossy, jammy texture rather than a watery puddle under your scoop. Many store-bought or restaurant crisps sneak in butter or egg-based binders, but every ingredient here is straightforward and plant-based from start to finish. Let it rest for a few minutes after it comes out of the oven and the filling will set up perfectly — ideal served warm, ideally with a generous pour of coconut cream or your favorite dairy-free scoop.
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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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