This simple autumn pear crisp features hazelnuts, chocolate, and spices for a cozy and easy dessert. Vegan and gluten-free, it's a great dessert for everyone.
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 pears, cored and chopped, 3 tablespoons maple syrup*, 1 teaspoon vanilla extract, 1 tablespoon arrowroot powder, 1/4 teaspoon ground cardamom, 50 grams 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.