Ingredients
Scale
- 5 large ripe pears (such as Bosc or Anjou), cored and sliced
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- A pinch of ground black pepper
- 1 1/2 cups rolled oats (use certified gluten-free if needed)
- 1/2 cup chopped walnuts or pecans
- 1/4 cup maple syrup
- 3 tablespoons coconut oil, melted (or melted butter)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×9 inch baking dish or a similar sized casserole dish with a small amount of coconut oil or butter to prevent sticking.
- In a large mixing bowl, toss the sliced pears with the lemon juice, 1/2 teaspoon of cinnamon, and the ground ginger. The lemon juice helps prevent the pears from browning and adds a nice brightness to the dish. Once coated, spread the pears evenly into the bottom of your prepared baking dish.
- In the same bowl (no need to wash it!), combine the rolled oats, chopped walnuts, the remaining 1/2 teaspoon of cinnamon, cardamom, cloves, black pepper, and salt. Stir in the melted coconut oil, maple syrup, and vanilla extract. Mix until all the oats are well-coated and the mixture is crumbly.
- Sprinkle the oat mixture evenly over the top of the pears in the baking dish. Use your fingers to break up any large clumps so the topping covers the fruit completely.
- Place the dish in the preheated oven and bake for 30 to 35 minutes. You will know it is done when the fruit is bubbling and the oat topping has turned a beautiful golden brown. If the top browns too quickly, you can cover it loosely with foil for the last 10 minutes.
- Remove the dish from the oven and let it cool for about 5 to 10 minutes before serving. This allows the juices to thicken slightly, making it easier to scoop.
- Cook Time: 50 minutes
- Diet: Vegetarian, Vegan, Gluten-Free