Gelatin Free Orange-Pistachio Cherry Oat Crisp
Juicy cherries bubbling beneath a golden, nutty crust — this fruit crisp is the kind of dessert that makes everyone lean in for a closer look the moment it comes out of the oven. The filling gets its glossy, jammy texture from arrowroot starch rather than any animal-derived thickener, so there's no gelatin in sight and no compromises on flavor. Fresh orange zest and juice lift the cherries with a bright citrus note, while a touch of cinnamon ties everything together in the most comforting way. The topping is where things really get interesting: rolled oats, roughly chopped pistachios, almond flour, and coconut oil come together into loose, craggy clusters that bake up irresistibly crisp and golden. Spreading the topping loosely — rather than packing it down — is the small but smart move that lets steam escape and keeps every bite crunchy instead of soggy. Let it rest for ten minutes after baking and the filling thickens into something that scoops beautifully, especially alongside a scoop of your favorite frozen dessert.
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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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