Black Pepper Free Orange-Pistachio Cherry Oat Crisp
Juicy cherries bubbling beneath a golden, nutty crust is one of those desserts that feels both rustic and a little bit special — and this crisp absolutely delivers on that promise. The filling gets its brightness from fresh orange zest and juice, with just enough maple syrup and a touch of cinnamon to let the fruit shine without overwhelming it. 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, roughly chopped pistachios, almond flour, coconut oil, and warm spices come together into a crumbly, crunchy layer that crisps up deep golden in the oven. For anyone navigating spice sensitivities, this recipe is naturally free of black pepper in any form — every ingredient is straightforward and easy to verify at a glance. It's the kind of dessert that works just as well for a casual weeknight as it does for a dinner party, especially served warm with a scoop of vanilla ice cream or a dollop of coconut cream.
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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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