Barley Free Orange-Pistachio Cherry Oat Crisp
Juicy cherries bubbling beneath a golden, nutty crust — this fruit crisp is the kind of dessert that makes everyone hover near the oven. The filling gets a bright, unexpected lift from fresh orange zest and juice, while a touch of cinnamon and maple syrup let the cherries shine without masking their natural tartness. Arrowroot starch does the quiet work of thickening everything into a glossy, jammy base that holds together beautifully once it rests. The topping is where things get really interesting: rolled oats and roughly chopped pistachios create a craggy, crunchy layer that crisps up deeply in the oven, bound together with coconut oil, almond flour, and a whisper of ginger. Because the whole recipe is built around oats, nuts, citrus, and fruit, there's no wheat or grain-based thickener to navigate — it's naturally free of barley and any of its derivatives without any awkward substitutions. Letting it rest for ten minutes before serving is the hardest part, but it's worth it for a filling that's thick, glossy, and not the least bit watery. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream and watch it disappear.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!