MSG Free Ginger-Cardamom Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, crunchy oat topping — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The filling leans on fresh ginger and a double hit of cardamom to create something fragrant and a little unexpected, while cinnamon keeps it grounded and cozy. Arrowroot starch thickens the juices naturally as everything bakes, so you get that glossy, jammy texture without any processed additives or mystery thickeners. The topping comes together with rolled oats, almond flour, and chopped walnuts bound by maple syrup and coconut oil — every single ingredient is whole and clean, with nothing that could sneak in unwanted flavor enhancers. For anyone navigating MSG sensitivities, packaged desserts and spice blends can be a minefield, but this recipe is built entirely from scratch with ingredients you can read and trust. It rests for just a few minutes after baking so the filling sets up beautifully before you scoop it into bowls. Serve it warm on its own or with a dollop of coconut cream for a finish that feels genuinely indulgent.
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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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