Wheat Free Ginger-Cardamom Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, crunchy topping — this crisp is the kind of dessert that makes your kitchen smell absolutely incredible. The filling leans into fresh ginger and double cardamom for a fragrant, slightly exotic depth that pairs beautifully with the natural sweetness of ripe pears. Instead of a flour-based crumble, the topping is built on rolled oats, almond flour, and chopped walnuts, bound together with maple syrup and coconut oil — no wheat in sight, and honestly no reason to miss it. Arrowroot starch quietly thickens the filling as it bakes, so you get that glossy, jammy texture without any all-purpose flour doing the heavy lifting. The whole thing comes together in two bowls and one baking dish, which means less cleanup and more time enjoying dessert. Let it rest for a few minutes after it comes out of the oven and the filling sets into something truly spoonable and satisfying. Serve it warm on its own or with a scoop of vanilla ice cream if you're feeling generous.
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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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