Sesame Free Orange-Pistachio Berry Oat Crisp
Bright citrus, jammy berries, and a crunchy pistachio-oat topping make this crisp one of those desserts that looks and tastes far more impressive than the effort involved. The filling leans on fresh orange zest and juice to lift the mixed berries into something genuinely vibrant, while arrowroot starch pulls it all together into a glossy, bubbling sauce that thickens beautifully as it cools. The topping is where things get really good — rolled oats, roughly chopped pistachios, almond flour, cinnamon, ginger, and coconut oil come together in golden, clumpy clusters that stay crisp even after resting. For anyone navigating a sesame allergy or sensitivity, fruit crisps can be a surprisingly tricky category since some store-bought granola toppings and specialty flours sneak in tahini or sesame seeds — here, every single ingredient is straightforward and easy to verify. The whole thing is sweetened entirely with maple syrup, so there are no mystery additives to track down. Serve it warm straight from the baking dish and it's honestly hard to believe something this fragrant and satisfying came together so simply.
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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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