Warm, bubbling pear filling crowned with a golden, nutty oat crumble — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The filling leans into fresh orange juice and zest alongside ground ginger and cinnamon, giving the tender pears a bright, aromatic lift that feels a little unexpected and completely irresistible. Arrowroot starch does the quiet work of thickening everything into a glossy, jammy base that holds together beautifully once it rests. The topping brings together rolled oats, roughly chopped pistachios, and almond flour for a crisp that has real crunch and a slightly buttery richness from melted coconut oil — no grain-based flour needed anywhere in the recipe. For anyone navigating rye sensitivities, crisps can be a minefield when store-bought or restaurant versions sneak in mixed-grain toppings, but every single component here is naturally free of it. Maple syrup sweetens both layers, keeping the whole thing cohesive and just sweet enough without tipping into cloying territory. Let it cool for a few minutes before you dig in — the filling thickens as it rests, and that patience is absolutely worth it.
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Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with a small amount of coconut oil.
In a large mixing bowl, combine the sliced pears, 2 tbsp maple syrup, orange juice, 1 tsp orange zest, 1/2 tsp cinnamon, ground ginger, and arrowroot starch. Toss until the pears are evenly coated, then spread them in an even layer in the prepared baking dish.
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