Artificial Food Coloring Free Orange-Pistachio Cherry Oat Crisp
Bubbling ruby cherries, a crackly golden oat topping, and the bright lift of fresh orange zest — this crisp is the kind of dessert that makes people hover near the oven. Every bit of color here comes straight from real fruit and whole ingredients, so you never have to squint at a label wondering what "Red 40" is doing in your dessert. The filling gets its gorgeous deep hue from the cherries themselves, brightened with fresh orange juice and zest, while arrowroot starch pulls it all into a glossy, jammy sauce that sets up beautifully as it cools. Chopped pistachios add a satisfying crunch and a natural pop of green against the fruit, no artificial anything required. Maple syrup and coconut oil bring the topping together into those irresistible clumps that crisp up in the oven without a single dye or additive in sight. It's the kind of wholesome, vibrant dessert that looks almost too pretty to eat — and then you eat three servings anyway.
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Learn more →Ingredients
6 servings
For the filling
- 5 cups fresh or frozen pitted cherries (about 1 ¾ lb), thawed and drained if frozen
- 2 tbsp maple syrup
- 1 tbsp arrowroot starch
- 1 tsp orange zest (from about 1 medium orange)
- 2 tbsp fresh orange juice
- ¼ tsp ground cinnamon
For the topping
- 1 cup old-fashioned rolled oats
- ½ cup raw shelled pistachios, roughly chopped
- ¼ cup almond flour
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- 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, combine the cherries, 2 tbsp maple syrup, arrowroot starch, orange zest, orange juice, and 1/4 tsp cinnamon. Toss until the cherries are evenly coated and the starch is fully dissolved. Pour the mixture into the prepared baking dish and spread into an even layer.
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