Lactose 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 layers of cardamom give it a fragrant, slightly exotic warmth that feels far more special than the effort involved. The filling gets its silky body from arrowroot starch rather than any dairy-based thickener, and the topping comes together with melted coconut oil and almond flour instead of butter, so the whole thing is naturally free of lactose without any substitutions that feel like a compromise. Walnuts add a satisfying crunch and richness that rounds out every bite. Ripe pears do a lot of the heavy lifting here — their natural sweetness means the maple syrup just needs to nudge things along, not overpower. Let it rest for a few minutes after it comes out of the oven and the filling tightens up into something scoopable and gorgeous. Serve it on its own or with a dairy-free vanilla ice cream if you want to really go for it.
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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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