Brazil Nut Free Orange-Pistachio Cherry Oat Crisp
Juicy cherries bubbling beneath a golden, crunchy topping 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 a bright, unexpected lift from fresh orange zest and juice, balanced by a touch of maple syrup and cinnamon that makes the whole kitchen smell incredible while it bakes. Arrowroot starch quietly does its job thickening the cherry juices into a glossy, jammy sauce that holds together beautifully once the crisp rests for a few minutes out of the oven. The topping is where things get really interesting — rolled oats, roughly chopped pistachios, almond flour, and coconut oil come together into loose, craggy clusters that bake up deeply golden and satisfyingly crisp. For anyone navigating tree nut concerns around brazil nuts specifically, this recipe leans on pistachios and almond flour instead, so you get all the richness and texture of a classic nut-studded crisp without reaching for anything off your safe list. Everything is naturally sweetened with maple syrup and kept completely grain-free in the topping, which makes it feel a little more wholesome without sacrificing any of the indulgence. Serve it warm with a scoop of vanilla ice cream or a dollop of coconut cream and it will disappear fast.
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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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