Seed Oil Free Ginger-Cardamom Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, nutty oat crust — 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 lift that pairs beautifully with the natural sweetness of ripe pears, while arrowroot starch pulls everything together into a luscious, jammy base. The topping comes together with rolled oats, almond flour, and chopped walnuts bound by maple syrup and melted coconut oil — no canola, no vegetable shortening, no industrial oils anywhere in sight. That's actually the quiet win here: so many store-bought crisps and even homemade recipes lean on refined seed oils without a second thought, but coconut oil does a genuinely better job of crisping up the topping and adding a subtle richness. Every ingredient earns its place, and the result is a dessert that feels indulgent without any of the usual compromises. Let it rest for a few minutes after it comes out of the oven so the filling sets up properly — then serve it as-is or with a scoop of your favorite coconut cream.
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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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