Fish Free Orange-Pistachio Berry Oat Crisp
Juicy mixed berries meet a crunchy, golden topping laced with pistachios, citrus zest, and warm spice — this is the kind of dessert that disappears fast and has everyone asking for the recipe. The filling gets tossed with fresh orange juice and zest before baking, so the fruit tastes bright and vibrant rather than just sweet. Arrowroot starch does the quiet work of thickening those bubbling berry juices into something almost jammy, while the oat-and-pistachio topping bakes up beautifully crisp with coconut oil and maple syrup holding it all together. Every single ingredient here is naturally from the land — no seafood, no fish-derived sauces or hidden additives to second-guess on the label. It's also completely dairy-free, which means it fits comfortably into a wide range of tables without any substitutions needed. Serve it warm straight from the baking dish, and the filling will have thickened just enough to scoop cleanly into bowls.
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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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