Peanut Free Orange-Pistachio Berry Oat Crisp
Juicy mixed berries meet a golden, crunchy topping in this fruit crisp that feels like a special occasion dessert but comes together with minimal effort. The filling is brightened with fresh orange zest and juice, and thickened naturally with arrowroot starch so it bubbles up jammy and glossy without any flour. Rolled oats, almond flour, and roughly chopped pistachios form the topping, giving you layers of texture — chewy, nutty, and just a little crisp at the edges — all brought together with coconut oil and maple syrup. The warm spice of cinnamon and ginger running through the topping makes the whole kitchen smell incredible while it bakes. Since the recipe relies entirely on whole, recognizable ingredients, there's no need to scan labels for hidden peanut derivatives or worry about cross-contact from store-bought mixes. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something truly scoopable and satisfying. Serve it as-is or with a generous scoop of your favorite ice cream on top.
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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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