Sesame Free Ginger-Cardamom Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, clumpy oat topping — this crisp is the kind of dessert that makes your kitchen smell absolutely incredible. Fresh ginger and double layers of cardamom give the filling and topping a fragrant, slightly exotic warmth that pairs beautifully with the natural sweetness of ripe pears. Arrowroot starch thickens the juices as it bakes, so you get that perfect jammy, glossy filling rather than a watery mess. The topping comes together with rolled oats, almond flour, and chopped walnuts bound by maple syrup and coconut oil — no butter, no refined sugar, and crucially, no sesame in any form. Store-bought granola toppings and packaged crisps can be surprisingly risky territory, with tahini or sesame oil sneaking into ingredient lists more often than you'd expect, so making this from scratch puts you fully in control. It's naturally free of anything to worry about and still delivers that deeply satisfying crunch and chew. 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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