Gut Friendly Orange-Pistachio Berry Oat Crisp
Fruit crisps are one of those desserts that feel indulgent but can absolutely work in favor of a happy, well-fed gut — and this one is a standout example. Juicy mixed berries bubble up beneath a golden, crunchy topping built from rolled oats, chopped pistachios, and almond flour, all brought together with coconut oil and maple syrup. The berries are tossed with arrowroot starch instead of refined flour, which keeps the filling glossy and thick without anything that might irritate a sensitive digestive system. Bright orange zest and a splash of fresh juice run through both the filling and the topping, giving every bite a citrusy lift that makes the whole thing taste far more complex than the ingredient list suggests. Warm cinnamon and ginger round out the topping with gentle spice that also happens to be great for digestion. It bakes up beautifully in about 35 to 40 minutes, and that short rest after it comes out of the oven is worth every second — the filling tightens into something jammy and luscious. Serve it straight from the dish and let the smell do the convincing.
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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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