Rice 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 your kitchen smell absolutely incredible. Fresh ginger and double-hit cardamom give the filling a bright, aromatic depth that feels a little fancy without requiring any special skills. Arrowroot starch thickens the juicy pear filling naturally, so every scoop holds together beautifully rather than turning into a soupy mess. The topping leans on rolled oats, almond flour, and chopped walnuts for serious texture and nutty richness, all bound together with maple syrup and coconut oil — no grains beyond the oats, and absolutely nothing rice-based hiding in the mix. Many store-bought crisps and crumble mixes sneak in rice flour or rice starch as a filler, so making this from scratch puts you fully in control of what goes into the dish. It comes together in two bowls and one baking dish, which means cleanup is minimal and the reward is enormous. Let it rest just long enough for the filling to set, then serve it warm straight from the dish.
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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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