Hazelnut Free Ginger-Cardamom Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, clumpy 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 lift that feels a little unexpected and completely irresistible. The topping comes together with rolled oats, almond flour, and roughly chopped walnuts bound by maple syrup and melted coconut oil, so every bite has serious crunch and richness without relying on any tree nut that could be a concern. Arrowroot starch quietly does the work of thickening the pear juices as everything bakes, so you get a filling that's jammy and luscious rather than watery. Many store-bought crisps and granola-style toppings sneak in hazelnut flour or mixed nut blends, but this one keeps things clean and clearly labeled from start to finish. It's naturally sweetened, dairy-free, and genuinely crowd-pleasing — the kind of recipe you'll reach for every time fall pears hit the market.
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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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