Legume 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-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 texture and nutty depth. Arrowroot starch does quiet but important work in the filling, thickening those pear juices into a glossy, jammy sauce as it bakes. Many store-bought or restaurant crisps sneak in bean-based flours or soy-derived ingredients, but this one keeps things clean with a short list of whole-food pantry staples — no legumes anywhere in the mix. It's naturally sweetened, dairy-free, and genuinely crowd-pleasing, whether you're serving it after a weeknight dinner or bringing it to a gathering. A ten-minute rest before you dig in is the hardest part, but it's worth every second.
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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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