Breastfeeding Friendly Orange-Pistachio Cherry Oat Crisp
Tart cherries bubbling beneath a golden, nutty oat topping — this dessert is the kind of thing that makes the whole kitchen smell incredible while it bakes. The filling leans on fresh orange zest and juice to brighten the fruit, while arrowroot starch pulls everything together into a glossy, jammy base that holds its shape beautifully once it rests. The topping combines rolled oats, chopped pistachios, and almond flour with coconut oil and maple syrup, so every bite has that satisfying crunch without a drop of refined sugar or butter. For anyone paying close attention to what goes into their body right now, it's reassuring to work with a short, recognizable ingredient list where nothing is hidden or processed. Pistachios bring healthy fats and a gentle richness, while oats are a longtime favorite for nursing parents looking for nourishing, feel-good foods. A quick 10-minute rest after baking is all it takes for the filling to thicken up perfectly — then just scoop and serve warm, ideally with something cold and creamy on top.
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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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