Macadamia 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 whole kitchen smell like a cozy autumn afternoon. Fresh ginger and double layers of cardamom give the filling and the topping a fragrant, slightly exotic warmth that pairs beautifully with the natural sweetness of ripe pears. The topping comes together with rolled oats, almond flour, and roughly chopped walnuts bound by maple syrup and coconut oil, so every bite has serious crunch and depth without relying on any tropical nuts. Arrowroot starch thickens the filling as it bakes, so you get that gorgeous, jammy texture rather than a watery pool under the crisp. Many store-bought or restaurant versions of nut-topped crisps lean heavily on macadamias, but this one skips them entirely while still delivering a richly textured, satisfying topping. It's naturally sweetened, dairy-free, and genuinely impressive enough to serve to guests — but simple enough to throw together on a weeknight. Let it rest for a few minutes after it comes out of the oven and the filling will set up perfectly for scooping.
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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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