Turkey Free Ginger-Cardamom Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, nutty oat crust — this dessert is the kind of thing that makes your kitchen smell absolutely incredible. Fresh ginger and double-hit cardamom give the filling a bright, aromatic depth that pairs beautifully with the natural sweetness of ripe pears, while maple syrup keeps everything lightly caramelized without being cloying. The topping comes together with rolled oats, almond flour, and chopped walnuts bound by coconut oil, so every bite has that satisfying crunch you want from a proper crisp. Arrowroot starch thickens the filling as it bakes, meaning you get jammy, glossy fruit rather than a watery pool under all that toasty goodness. This is the kind of crowd-pleasing baked dessert that fits effortlessly into holiday spreads or weeknight dinners alike — no poultry, no meat, no fuss. Let it rest for a few minutes after it comes out of the oven and the filling sets up perfectly, ready to scoop straight into bowls.
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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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