Preheat oven to 375 degrees.
Start by mixing together chai spice blend. In small bowl, combine cinnamon, ginger, cardamom, cloves, allspice and nutmeg. Set aside.*
In large bowl, add peeled and sliced pears, 1/4 cup coconut sugar, maple syrup, lemon juice, cornstarch and 1 1/2 teaspoons chai spice blend. Toss gently to coat pears. Pour into 9-inch pie plate or 8×8-inch baking dish.
To make crumb topping, whisk together flour flour blend, oats, 1/2 coconut sugar, almond flour, 1 teaspoon chai spice blend and salt in mixing bowl. Add coconut oil and cut with fork, until resembles course meal.
Pour maple syrup and almond milk into oat mixture. Stir to combine, until crumb topping comes together.
Top pears with even layer of crumb topping, breaking up large clumps with fingers. Bake pear crisp 40-45 minutes, until bubbly and golden brown.
Place pear crisp on cooling rack to cool slightly. Serve warm.