Yeast Free Ginger-Cardamom Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, crunchy oat topping — this crisp is the kind of dessert that makes your kitchen smell absolutely incredible. Fresh ginger and double-hit cardamom give the filling a bright, aromatic kick that pairs beautifully with the natural sweetness of ripe pears, all brought together with a touch of maple syrup. The topping leans on rolled oats, almond flour, and chopped walnuts for serious texture and nutty depth, with coconut oil binding everything into satisfying, crumbly clusters. Because crisps skip the pastry dough entirely, there's no need for any leavening agents — making this a naturally yeast-free dessert without any workarounds or substitutions required. Arrowroot starch thickens the filling as it bakes, so you get that glossy, jammy consistency rather than a watery pool under the topping. It's the kind of crowd-pleasing baked dessert that feels indulgent but comes together with straightforward pantry ingredients and one bowl per component.
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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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