Lactose Free 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 front. Juicy mixed berries get tossed with maple syrup, fresh orange juice, and a touch of zest before bubbling away under a golden, crunchy topping packed with rolled oats, chopped pistachios, and warming cinnamon and ginger. The whole thing is built on coconut oil and maple syrup instead of butter and refined sugar, so there's no dairy anywhere in sight — not hidden in the topping, not tucked into the filling. Arrowroot starch does the quiet work of thickening those berry juices into something glossy and jammy as the crisp cools. The pistachios add a richness and a satisfying crunch that makes this feel far more special than your average weeknight dessert. It's the kind of dish that smells incredible while it bakes and looks stunning straight out of the oven, which means it's just as at home on a dinner party table as it is on a cozy Tuesday night.
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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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