Eggless Orange-Pistachio Berry Oat Crisp
Fruit crisps are one of those desserts that feel indulgent but come together with almost no effort, and this one delivers on every level. Juicy mixed berries are tossed with maple syrup, fresh orange juice, and a touch of zest before getting blanketed in a golden, crunchy topping of rolled oats, chopped pistachios, almond flour, and warm spices. The whole thing is bound together with melted coconut oil and maple syrup, so there's absolutely no need for eggs — the topping crisps up beautifully on its own and clumps into satisfying, nutty clusters. Arrowroot starch does quiet, clever work in the filling, thickening those bubbling berry juices into something almost jammy as it bakes. The orange zest woven through both the filling and the topping ties everything together with a bright, citrusy lift that keeps it from feeling too heavy. It's the kind of dessert that smells incredible coming out of the oven and tastes even better after a short rest, when the filling has had a chance to settle. Serve it straight from the baking dish and watch it disappear.
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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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