Mustard Free Orange-Pistachio Berry Oat Crisp
Juicy mixed berries meet a golden, nutty topping in this fruit crisp that feels like a special occasion dessert but comes together with minimal effort. The filling gets its glossy, jammy texture from arrowroot starch and a splash of fresh orange juice, while maple syrup keeps the sweetness natural and balanced. Bright orange zest runs through both the filling and the topping, tying every bite together with a citrusy lift that makes the whole dish feel a little more elevated. Chopped pistachios add a satisfying crunch alongside rolled oats and almond flour, and warm cinnamon and ginger round out the topping with just enough spice. Everything is sweetened with maple syrup and bound with melted coconut oil — no condiments, no hidden seasonings, nothing that would raise a flag for anyone avoiding mustard in any form. After about 40 minutes in the oven, the edges bubble and the topping turns a deep, toasty gold that is genuinely hard to resist. Let it rest for a few minutes and serve it warm straight from the baking dish.
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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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