Macadamia Free Orange-Pistachio Berry Oat Crisp
Bright citrus, jammy berries, and a golden, crunchy topping ā this fruit crisp is the kind of dessert that makes a whole kitchen smell incredible. The filling leans on fresh orange zest and juice to lift the natural sweetness of blueberries, raspberries, and blackberries, while arrowroot starch pulls everything into a luscious, bubbling sauce as it bakes. The topping is where things get really interesting: rolled oats and roughly chopped pistachios bring serious crunch and a buttery richness, all bound together with coconut oil and maple syrup. Almond flour fills in the gaps for a topping that clumps and crisps beautifully without any dairy or refined sugar. For anyone navigating tree nut concerns around macadamias specifically, this recipe leans on pistachios and almond flour ā ingredients that are easy to source and clearly labeled ā so you can bake with confidence. A warm ten-minute rest after it comes out of the oven is all it takes for the filling to set into that perfect scoopable consistency. Serve it as-is or with a dollop of your favorite coconut cream for a dessert that feels genuinely special.
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Learn more āIngredients
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
- Ā½ cup raw pistachios, roughly chopped
- Ā¼ cup almond flour
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- 1 tsp orange zest
- Ā½ tsp ground cinnamon
- Ā¼ tsp ground ginger
- Ā¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 350Ā°F (175Ā°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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