Citric Acid Free Orange-Pistachio Berry Oat Crisp
Warm, bubbling berry filling crowned with a golden, nutty oat topping — this crisp is the kind of dessert that makes the whole kitchen smell incredible. The citrus brightness here comes entirely from fresh orange zest and a small splash of orange juice, which means you're working with whole fruit rather than processed citric acid additives that sneak into so many packaged goods. Arrowroot starch thickens the berry filling naturally, and maple syrup sweetens both layers without any hidden preservatives or acidic additives to worry about. Chopped pistachios bring a satisfying crunch and a slightly buttery richness that pairs beautifully with the jammy blueberries, raspberries, and blackberries underneath. A touch of cinnamon and ginger in the topping adds warmth that makes this feel far more complex than the short ingredient list suggests. Let it rest for a few minutes after it comes out of the oven and the filling sets into something truly spoonable and luscious. It works just as well with frozen berries as fresh, so this is an easy one to pull off any time of year.
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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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