Warm spiced pears bubbling beneath a golden, crunchy topping — this crisp is the kind of dessert that makes the whole kitchen smell incredible. The filling leans into fresh ginger and double-hit cardamom for a fragrant, slightly exotic depth that goes way beyond a basic fruit crisp. Arrowroot starch thickens the juices as everything bakes, so you get that glossy, jammy filling rather than a watery pool under the topping. The crumble itself is built on rolled oats, almond flour, and chopped walnuts, bound together with maple syrup and coconut oil — no wheat, no barley, no rye anywhere in sight. That matters more than you might think, because plenty of store-bought crisps and crumble mixes sneak in grain-based thickeners or oat blends processed alongside rye. Here, every ingredient is straightforward and easy to source clean. Let it rest for a few minutes after it comes out of the oven and the filling firms up beautifully — worth every second of the wait.
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Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
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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