Carrageenan Free Orange-Pistachio Berry Oat Crisp
Bright citrus, jammy berries, and a crunchy pistachio-oat topping come together in a dessert that feels both rustic and a little bit fancy. The filling gets its glossy, thickened texture from arrowroot starch rather than any processed thickener, so you can skip the label-reading anxiety that comes with store-bought pie fillings or packaged dessert mixes. Orange zest goes into both the filling and the topping, layering that citrus note throughout every single bite. Coconut oil and maple syrup bind the crisp topping naturally, meaning the whole dish comes together with wholesome pantry staples and zero additives to worry about. The berries bubble up around the golden, clumped topping as it bakes, and that ten-minute rest at the end lets everything set into a scoopable, satisfying texture. Serve it warm on its own or alongside your favorite dairy-free scoop — either way, it disappears fast.
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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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