Pregnancy Friendly Ginger-Cardamom Pear Oat Crisp
Warm, bubbling pears perfumed with fresh ginger and cardamom — this crisp is the kind of dessert that makes the whole kitchen smell incredible. The filling leans on ripe, naturally sweet pears and a touch of maple syrup, so there's no refined sugar to worry about, and arrowroot starch thickens everything into a glossy, jammy base without any fuss. Fresh ginger is a standout ingredient here, long celebrated for easing nausea and digestive discomfort, making this more than just a treat. The golden oat-and-walnut topping comes together with almond flour and coconut oil for a satisfying crunch that feels indulgent but is built entirely from wholesome, recognizable ingredients. Everything bakes into a bubbling, fragrant crisp that's just as good spooned warm from the dish as it is the next morning for breakfast. It's simple enough to throw together on a weeknight but special enough to serve to guests — no complicated techniques, no hard-to-find ingredients, just real food that genuinely delivers.
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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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