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Maple-Ginger Spiced Pear Crisp with Oats

  • Prep-time: / Ready In:
  • Makes 7½ cups
  • Serving size: 1¼ cups
  • Print/save recipe

This mouthwatering pear crisp with oats is the perfect way to end a meal on a cool fall or winter evening. Tender slices of pear become extra succulent as they bake and taste heavenly beneath the crumbly topping made with rolled oats and pecans. A scoop or two of vegan pumpkin ice cream or vanilla nice cream is a great way to crown this cozy treat. Be sure to use ripe pears for this one!

Tips

Gluten-free version: To make this gluten-free, use oat flour or a gluten-free flour blend instead of whole wheat flour, and be sure to use certified gluten-free rolled oats.

For more inspiration, check out these tasty ideas:

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Ingredients

  • 8 medium perfectly ripe pears
  • 5 tablespoons pure maple syrup
  • 3 tablespoons white whole wheat flour
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¾ cup quick-cooking rolled oats
  • ¼ cup finely chopped pecans
  • ⅛ teaspoon sea salt

Instructions

  • Preheat oven to 375°F. Quarter, core, and thinly slice pears. In a large bowl toss together pear slices and 2 tablespoons of the maple syrup. Sprinkle with flour, ginger, and ¼ teaspoon of the cinnamon; toss to combine. Transfer mixture to a 2-quart baking dish. Bake, covered, 25 minutes.
  • Meanwhile, for topping, in a medium bowl combine oats, pecans, salt, and the remaining 3 tablespoons maple syrup and ¼ teaspoon cinnamon. Spoon over partially cooked pears.
  • Bake, uncovered, 30 to 35 minutes more or until filling is bubbly and topping is lightly browned. Cool slightly on a wire rack. Serve warm.
Nutritional Information:

Per serving (1¼ cups): 270 calories, 58 g carbohydrates, 3 g protein, 5 g total fat, 0 g saturated fat, 0 g cholesterol, 50 mg sodium, 10 g fiber, 35 g sugar

Note: Nutritional information is provided as an estimate only.

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About the Author

Headshot of Carla Christian, RD, LD

About the Author

Carla Christian, RD, LD

Carla Christian received her associate’s degree in culinary arts from the Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from the University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Find her on LinkedIn. Photo by Jason Donnelly.

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