Gut Friendly Ginger-Cardamom Pear Oat Crisp
Warm, bubbling pears scented with fresh ginger and double-hit cardamom — this crisp is the kind of dessert that makes the whole kitchen smell incredible. Ripe pears are naturally gentle on digestion, and arrowroot starch thickens the filling without any refined flour or hard-to-digest starches that can cause trouble. The topping leans on rolled oats, almond flour, and walnuts, all bound together with coconut oil and maple syrup for a golden, crunchy crown that's as satisfying as any butter-laden version. Ginger is a longtime digestive ally, and using it fresh here gives the filling a bright, slightly spicy warmth that pairs beautifully with the floral depth of cardamom. Everything comes together in one baking dish, which means less cleanup and more time enjoying the results. Let it rest those full ten minutes before you dig in — the filling tightens up and the flavors settle into something truly special. Serve it as-is or with a dollop of coconut yogurt for a dessert that feels indulgent but keeps your gut happy.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!