Lupin Free Orange-Pistachio Berry Oat Crisp
Juicy mixed berries bubbling beneath a golden, nutty oat topping — this crisp is the kind of dessert that makes the whole kitchen smell incredible. Bright orange zest and a splash of fresh juice run through both the filling and the topping, tying every layer together with a citrusy lift that keeps things feeling fresh rather than heavy. Arrowroot starch does quiet, efficient work in the filling, thickening those blueberries, raspberries, and blackberries into a glossy, jammy base without any flour-based thickeners that could cause problems for people avoiding lupin. The topping leans on rolled oats, almond flour, and roughly chopped pistachios for crunch and richness, all bound together with maple syrup and melted coconut oil — no wheat, no lupin, no guesswork. Warm spices like cinnamon and ginger add just enough depth to make this feel like a proper baked dessert rather than a simple fruit dish. Let it rest for ten minutes after it comes out of the oven and the filling sets into something truly spoonable and satisfying.
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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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