Soy Free Ginger-Cardamom Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, nutty oat crust — this is the kind of dessert that makes your kitchen smell like the best version of autumn. Fresh ginger and double-hit cardamom give the filling a bright, aromatic lift that feels a little unexpected and completely irresistible. The topping comes together with rolled oats, almond flour, and chopped walnuts bound by maple syrup and coconut oil, so every bite has serious crunch without a drop of butter or dairy. Arrowroot starch thickens the pear filling beautifully as it bakes, giving you that jammy, glossy texture you want without any cornstarch fuss. Every single ingredient here is naturally free of soy — no label-checking required, no hidden additives lurking in a store-bought crumble mix. It bakes up in one dish, rests for just ten minutes, and is genuinely stunning served warm with a scoop of your favorite ice cream or a drizzle of cream. Simple, wholesome, and the kind of recipe you'll pull out every time pears are in season.
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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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