Pescatarian Ginger-Cardamom Pear Oat Crisp
Warm spiced fruit bubbling beneath a golden, crunchy topping is one of those desserts that feels far more impressive than the effort it actually takes. Ripe pears get tossed with fresh ginger, cardamom, and cinnamon before being layered under a hearty mix of rolled oats, almond flour, and roughly chopped walnuts — all held together with maple syrup and coconut oil. The arrowroot starch in the filling is the quiet hero here, thickening those fragrant juices into something almost jammy as it bakes. Every element is plant-based and naturally sweetened, so this is a dessert you can feel genuinely good about serving. The double hit of cardamom — in both the filling and the topping — gives the whole thing a warmly exotic depth that makes it taste like something from a cozy café rather than a weeknight kitchen. Let it rest for a few minutes after it comes out of the oven and the filling will settle into that perfect, spoonable consistency. Serve it as-is or with a scoop of vanilla ice cream for a crowd-pleasing finish.
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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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