Vegan 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. The filling leans on fresh ginger and a double hit of cardamom to give the sweet, tender pears a fragrant, slightly exotic edge that feels special without being fussy. Arrowroot starch does the quiet work of thickening those juices into something glossy and jammy rather than watery, so every spoonful holds together beautifully. The topping comes together with rolled oats, almond flour, and chopped walnuts bound by maple syrup and melted coconut oil — no butter, no eggs, no compromise on that satisfying crunch. It's genuinely one of those recipes where the plant-based swap isn't a workaround; it's just the recipe, and it's delicious on its own terms. Serve it straight from the baking dish after a short rest, and don't be surprised if people ask for seconds before they've finished their first bowl.
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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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