Chicken 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 leans on fresh orange zest and juice to lift the mixed berries, while arrowroot starch pulls everything into a glossy, bubbling sauce that thickens beautifully as it cools. On top, rolled oats, roughly chopped pistachios, almond flour, and warm spices like cinnamon and ginger come together with maple syrup and melted coconut oil into irresistible golden clusters. Every single ingredient here is plant-based, so there's no need to scan labels or second-guess anything — it's naturally free of any poultry-derived components without any substitutions required. The whole thing bakes in one dish, which means minimal cleanup and maximum reward. Serve it warm straight from the pan, and don't be surprised if people ask for seconds before the first scoop has even cooled.
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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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