Seeds Free Orange-Pistachio Berry Oat Crisp
Warm, bubbling berry filling topped with a golden, nutty crumble — this dessert hits every note you want from a fruit crisp. The combination of fresh orange zest, cinnamon, and ginger woven through both the filling and the topping makes the whole kitchen smell incredible while it bakes. Pistachios bring a rich, buttery crunch to the oat topping without relying on any seeds, so you get that satisfying texture naturally. Arrowroot starch thickens the berry layer beautifully as it cools, giving you that jammy, spoonable consistency that makes a crisp so irresistible. Almond flour and coconut oil bind everything together into loose, craggy clusters that turn perfectly golden in the oven — no seeds required at any step. It works just as well with frozen berries as fresh ones, which means you can pull this together any time of year. Let it rest for a few minutes before serving and the filling sets up just enough to scoop cleanly into bowls.
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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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