Brazil Nut Free Orange-Pistachio Berry Oat Crisp
Warm, bubbling berry filling topped with a golden, fragrant crumble — this dessert hits every note you want from a fruit crisp. The filling leans into bright citrus, with fresh orange zest and juice lifting the mixed berries into something that feels a little more special than your average weeknight bake. Rolled oats, chopped pistachios, and almond flour give the topping real texture and a nutty depth, while coconut oil and maple syrup bind everything together without a drop of dairy or refined sugar. A pinch of cinnamon and ginger in the crumble adds just enough warmth to make the whole kitchen smell incredible while it bakes. For anyone avoiding brazil nuts, this recipe is naturally in the clear — every ingredient is straightforward, and there's no need to scrutinize labels or swap anything out. Let it rest for a few minutes after it comes out of the oven and the filling thickens into a glossy, jammy layer that's absolutely worth the wait. Serve it as-is or with a scoop of your favorite ice cream on top.
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Learn more →Ingredients
6 servings
For the filling
- 3 cups mixed berries (blueberries, raspberries, and/or blackberries), fresh or frozen
- 1 tbsp arrowroot starch
- 2 tbsp maple syrup
- 1 tsp orange zest
- 1 tbsp fresh orange juice
For the topping
- 1 cup rolled oats
- ½ cup raw pistachios, roughly chopped
- ¼ cup almond flour
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- 1 tsp orange zest
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, toss the berries with the arrowroot starch, 2 tbsp maple syrup, 1 tsp orange zest, and orange juice until the berries are evenly coated. Transfer to the prepared baking dish and spread into an even layer.
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