Celery Free Orange-Pistachio Berry Oat Crisp
Bright citrus, jammy berries, and a crunchy pistachio-oat topping make this crisp one of those desserts that looks and tastes far more impressive than the effort involved. The filling comes together with fresh or frozen mixed berries tossed in arrowroot starch, maple syrup, and a hit of orange zest and juice — that combination thickens into something glossy and deeply fruity as it bakes. The topping layers rolled oats, roughly chopped pistachios, almond flour, warm spices, and melted coconut oil into a crumbly, golden crown that crisps up beautifully at the edges. Every single ingredient here is naturally free from celery and celery derivatives, so there's no label-scanning or substitution stress involved — just straightforward, wholesome baking. The orange zest woven through both the filling and the topping ties the whole dish together in a way that feels almost fancy. Let it rest for a few minutes after it comes out of the oven and the filling will settle into that perfect, spoonable consistency. Serve it warm on its own or with a scoop of your favorite ice cream for a dessert that genuinely earns its place at the table.
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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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