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Delicious Pear Crisp with Almonds (Easy & Healthy)

Delicious Pear Crisp with Almonds

A cozy, maple-sweetened pear crisp with a crunchy almond and oat topping. This simple fruit dessert is wholesome enough for a weeknight treat and special enough for a relaxed gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Pear Filling
  • 6 medium pears, about 2 1/2 pounds Ripe but firm pears, cored and sliced
  • 1 tablespoon Fresh lemon juice
  • 1 tablespoon Pure maple syrup
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Ground cinnamon
  • 1 tablespoon Cornstarch or arrowroot starch
Almond-Oat Topping
  • 1 cup, about 90 g Old-fashioned rolled oats
  • 1/2 cup, about 50 g Almond flour or finely ground almonds
  • 1/2 cup, about 45 g Sliced or slivered almonds
  • 1/3 cup, about 80 ml Pure maple syrup
  • 1/4 cup, 60 ml Melted coconut oil or unsalted butter
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Fine salt

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and lightly grease an 8-inch square or similarly sized baking dish.
  2. Core and slice six pears. Peeling is optional; pear skins add fiber and help the slices retain their shape.
  3. Toss the pears with lemon juice, 1 tablespoon maple syrup, vanilla, 1 teaspoon cinnamon, and cornstarch or arrowroot starch. Transfer the coated fruit to the prepared baking dish.
  4. In a separate bowl, stir together the oats, almond flour, sliced almonds, 1/2 teaspoon cinnamon, and salt.
  5. Add the melted coconut oil or butter and 1/3 cup maple syrup. Stir until the mixture forms moist, coarse crumbs.
  6. Scatter the topping evenly over the pears, covering the fruit from edge to edge without packing it down.
  7. Bake uncovered for 35 to 40 minutes, until the pears are tender and bubbling at the edges and the topping is golden brown.
  8. Cool the crisp for 10 to 15 minutes before serving. This short rest allows the fruit juices to thicken while the topping remains pleasantly crisp.

Notes

Use ripe but firm Bartlett, Anjou, or Bosc pears. Bosc pears hold their shape particularly well. If the almonds brown too quickly, loosely cover the dish with foil during the final 10 minutes. Serve warm with plain Greek yogurt, vanilla yogurt, or a small scoop of vanilla ice cream.