Shellfish Free Ginger-Cardamom Pear Oat Crisp
Warm spiced fruit under a golden, crunchy topping is one of those desserts that feels both rustic and a little special, and this pear crisp absolutely delivers on that promise. Juicy ripe pears get tossed with fresh grated ginger, cardamom, and cinnamon before baking down into a bubbling, fragrant filling that smells incredible from the moment it hits the oven. The topping is a hearty mix of rolled oats, almond flour, and roughly chopped walnuts brought together with maple syrup and melted coconut oil — it bakes up deeply golden and satisfyingly crisp with just the right amount of chew. Arrowroot starch does quiet, essential work in the filling, thickening those pear juices into something glossy and luscious rather than watery. Every single ingredient here is naturally free from shellfish and ocean-derived additives, so there's no label-scanning required — just straightforward pantry staples and fresh produce. It's the kind of dessert that works equally well for a weeknight treat or a dinner party finish, especially served warm with a scoop of vanilla ice cream or a drizzle of 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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