Dairy Free Orange-Pistachio Berry Oat Crisp
Warm, bubbling fruit filling topped with a golden, nutty crumble — this dessert hits every note you want from a classic crisp without a single drop of butter or cream. The filling leans on fresh orange zest and juice to brighten the mixed berries, while arrowroot starch pulls everything into a glossy, jammy sauce as it bakes. The topping is where things get really interesting: rolled oats, roughly chopped pistachios, and almond flour come together with coconut oil and maple syrup to create clusters that bake up crunchy, fragrant, and deeply satisfying. A pinch of cinnamon and ginger rounds out the spice, making the whole kitchen smell incredible while it's in the oven. Because the richness here comes entirely from coconut oil and nuts rather than dairy, you're not sacrificing anything — the texture is just as indulgent as a butter-based crisp. Let it rest for a few minutes after baking so the filling can thicken up properly, then dig in straight from the dish.
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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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