Nitrate & Nitrite Free Ginger-Cardamom Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, crunchy oat topping — this is the kind of dessert that makes the whole kitchen smell incredible. Fresh ginger and double-hit cardamom give the filling a bright, aromatic depth that pairs beautifully with the natural sweetness of ripe pears, while maple syrup keeps everything lightly caramelized without any refined sugar. The topping comes together with rolled oats, almond flour, and roughly chopped walnuts bound by coconut oil, so every bite has that satisfying crumble you want from a proper crisp. Every single ingredient here is a whole, unprocessed food — no cured meats, no packaged shortcuts, nothing that typically sneaks in unwanted preservatives — making it a genuinely clean, worry-free bake from start to finish. Arrowroot starch thickens the filling just enough so it sets into glossy, jammy pockets rather than a watery pool. It works equally well as a cozy weeknight dessert or a slightly indulgent weekend brunch situation served warm with a dollop of yogurt on top.
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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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