Vegetarian 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 absolutely incredible. Fresh ginger and a double hit of cardamom give the filling a bright, aromatic depth 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 refined sugar in sight. Arrowroot starch does quiet, clever work in the filling, thickening those pear juices into a glossy, jammy sauce as everything bakes. The whole thing is sweetened entirely with maple syrup, which means it tastes indulgent while staying completely plant-based — no compromises needed. Let it rest for those ten minutes after it comes out of the oven and you'll be rewarded with a filling that holds together beautifully rather than running all over the plate. Serve it warm on its own or with a scoop of vanilla ice cream for a dessert that genuinely earns its place at any table.
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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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