Mushroom Free Ginger-Cardamom Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, nutty oat crust — this crisp is the kind of dessert that makes your whole kitchen smell incredible. Fresh ginger and double-hit cardamom give the filling a bright, aromatic lift that pairs beautifully with the natural sweetness of ripe pears, while a touch of cinnamon rounds everything out. The topping comes together with rolled oats, almond flour, and chopped walnuts bound by maple syrup and coconut oil, baking into a deeply golden, crunchy layer that shatters just right with every spoonful. Arrowroot starch thickens the filling as it bakes, so you get that glossy, jammy texture without anything starchy or heavy weighing it down. Every single ingredient here is straightforwardly plant-based and free from any fungi-derived additions — no hidden umami boosters, no powdered flavor enhancers, just honest pantry staples doing their job. It's the kind of recipe that works equally well as a cozy weeknight treat or a showstopper at the end of a dinner party, especially served warm with a scoop of vanilla ice cream or a dollop of coconut cream.
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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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