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 bright hit of fresh orange juice and zest, while maple syrup keeps the sweetness natural and balanced. For the topping, rolled oats, chopped pistachios, and almond flour create a satisfying crunch that's completely free of any grain that would be a problem here — no wheat, no barley, and crucially no rye in sight. Coconut oil binds everything together beautifully, and warm cinnamon and ginger round out the flavor so each bite tastes layered and intentional. The whole thing bakes until the edges are bubbling and the topping turns a deep, toasty gold — your kitchen is going to smell incredible. Let it rest just long enough for the filling to thicken, then scoop it warm into bowls, ideally with something cold and creamy on top.
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Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
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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