Pistachio Free Ginger-Cardamom Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, crunchy oat topping — this crisp 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 and a drizzle of maple syrup. The topping comes together with rolled oats, almond flour, and roughly chopped walnuts bound by coconut oil and maple syrup, so every bite has that satisfying crunch without a single nut you'd need to avoid. Arrowroot starch does quiet, clever work in the filling, thickening those pear juices into a glossy, jammy base as it bakes. Store-bought crisps and granola-style toppings can be a minefield when you're steering clear of certain tree nuts, but every ingredient here is straightforward and easy to verify. Let it rest for a few minutes after it comes out of the oven and the filling sets up into something truly spoonable and rich. Serve it as-is or with a scoop of your favorite vanilla ice cream — either way, it disappears fast.
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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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