Pork 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 your kitchen smell absolutely incredible. Fresh ginger and double-hit cardamom give the filling a bright, aromatic depth that goes way beyond a standard fruit crisp, while cinnamon rounds everything out into something genuinely cozy. The topping comes together with rolled oats, almond flour, and chopped walnuts bound by maple syrup and coconut oil, so every bite has that satisfying crunch without a drop of butter or dairy. Arrowroot starch thickens the pear filling as it bakes, meaning you get jammy, glossy fruit rather than a watery puddle under all that crumble. Every single ingredient here is naturally free from pork and pork-derived products — no gelatin, no lard, no hidden animal fats to second-guess. It's the kind of wholesome, crowd-pleasing dessert you can serve confidently to a mixed table, and it reheats beautifully the next day if there's any left.
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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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