Seed Oil Free Orange-Pistachio Berry Oat Crisp
Juicy mixed berries meet a golden, nutty crumble in this dessert that feels indulgent but is built entirely from wholesome, recognizable ingredients. The filling gets its glossy, jammy texture from arrowroot starch and a bright hit of orange zest and fresh juice — no refined thickeners or mystery additives in sight. For the topping, rolled oats, roughly chopped pistachios, and almond flour come together with melted coconut oil and maple syrup, which means every component is completely free of industrially processed seed oils. That combination of coconut oil and almond flour is exactly what makes this crisp work so well — you get a genuinely crunchy, golden topping without reaching for canola, sunflower, or vegetable oil blends. The warm spice of cinnamon and ginger threads through every bite, playing beautifully against the citrusy berry filling bubbling up around the edges. It's the kind of dessert that looks impressive straight out of the oven but comes together in one bowl per component with minimal fuss. Let it rest just long enough for the filling to thicken, then serve it as-is or with whatever topping makes you happiest.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!