Gluten Free Ginger-Cardamom Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, nutty oat crust — this dessert is the kind of thing that makes your whole kitchen smell like autumn. The filling leans on fresh ginger and a double hit of cardamom for a fragrant, slightly exotic twist that sets it apart from your average fruit crisp. Arrowroot starch thickens the juices beautifully as everything bakes, so you get that glossy, jammy filling rather than a watery puddle. The topping comes together with rolled oats, almond flour, and chopped walnuts bound by maple syrup and coconut oil — no wheat flour needed, and no compromises on texture either. It bakes up genuinely crunchy and deeply golden, which is exactly what a great crisp topping should be. The whole thing is naturally sweetened and built entirely from whole, recognizable ingredients, so you know exactly what's going in. Let it rest for a few minutes before serving and the filling sets up perfectly — delicious on its own or with a scoop of vanilla ice cream alongside.
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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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