Eggless Orange-Pistachio Cherry Oat Crisp
Juicy cherries bubbling beneath a golden, nutty crust — this fruit crisp is the kind of dessert that makes people hover near the oven. The filling gets its brightness from fresh orange zest and juice, with a touch of maple syrup and cinnamon that deepens into something almost jammy as it bakes. Arrowroot starch does the quiet work of thickening everything into a luscious, spoonable filling without any gumminess. 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, clumping mixture that crisps up beautifully in the oven — no butter, no eggs required. Many crisps rely on egg or dairy to bind the topping, but the combination of melted coconut oil and maple syrup here creates that same satisfying crunch naturally. Let it rest for ten minutes after baking and the filling tightens into something scoopable and glossy, perfect alongside a scoop of coconut ice cream or just eaten straight from the dish.
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!