Pork Free Orange-Pistachio Berry Oat Crisp
Bubbling berry filling peeking through a golden, nutty crust is one of those desserts that feels both rustic and a little fancy at the same time. The combination of mixed blueberries, raspberries, and blackberries gets brightened with fresh orange zest and juice, then thickened naturally with arrowroot starch so every spoonful holds together beautifully. The topping is where things get really interesting — rolled oats and roughly chopped pistachios bring crunch and richness, while almond flour, coconut oil, and maple syrup bind it all into irresistible golden clusters. A hint of cinnamon and ginger in the topping plays off the citrus in the filling in a way that feels genuinely inspired. Everything here is naturally free from pork and pork-derived ingredients, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. It comes together in one baking dish with minimal prep, making it an easy choice for a weeknight treat or a crowd-pleasing finish to a dinner party. Let it rest those ten minutes after baking and the filling thickens into something truly scoopable 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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