Hazelnut Pear Crisp with Chocolate

Preheat the oven to 180°C (350°F). Set a baking dish aside (about 22cm or 9 in.).
Place the chopped pears, syrup, vanilla, arrowroot powder, and cardamom into the baking dish. Mix to coat the fruit evenly, then stir in the chocolate.
1 kg (2 lb) pears, cored and chopped, 3 tablespoons maple syrup*, 1 teaspoon vanilla extract, 1 tablespoon arrowroot powder, ¼ teaspoon ground cardamom, 50 grams (½ cup) dark chocolate, chopped
To make the streusel topping, add the flour, oats, hazelnuts, sugar, and salt to a mixing bowl. Stir to combine, then add the coconut oil and milk. Use your hands to mix until a crumbly dough forms.
120 grams (1 cup) oat flour, 50 grams (½ cup) rolled oats, 75 grams (½ cup) raw hazelnuts, chopped, 80 grams (½ cup) coconut sugar, ¼ teaspoon sea salt, 3 tablespoons coconut oil, 2 tablespoons non-dairy milk
Crumble the streusel over the pear mixture in as even a layer as possible.
Bake the crisp for 30-35 minutes, or until the topping is golden and the filling is bubbling around the edges.
Cool for at least ten minutes before serving.