Capsaicin 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 special — and this crisp delivers exactly that. The filling gets a bright lift from fresh orange zest and juice, with just enough maple syrup and cinnamon to let the fruit shine without overwhelming it. Arrowroot starch does the quiet work of thickening those cherry juices into something glossy and spoonable rather than soupy. The topping is where things get really interesting: rolled oats, roughly chopped pistachios, and almond flour come together with coconut oil and a whisper of ground ginger for a crumble that bakes up genuinely crisp and deeply golden. Every ingredient here is naturally free of capsaicin and hot pepper derivatives, so there's no label-scanning or substitution stress involved — just straightforward, feel-good baking. It's the kind of dish that works equally well as a weeknight treat or a dinner-party dessert, especially with a scoop of vanilla ice cream melting into the warm filling.
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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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