Gluten 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 arrowroot starch doing the quiet work of pulling everything into a glossy, jammy sauce that holds together beautifully once it rests. The topping is where things get really interesting: rolled oats, roughly chopped pistachios, and almond flour come together with maple syrup and melted coconut oil to form a crumbly, crunchy layer that bakes up deep golden and fragrant with cinnamon and ginger. For anyone navigating a gluten-free kitchen, fruit crisps can be a minefield — most store-bought versions sneak in wheat-based thickeners or oat toppings made on shared equipment. Here, every single component is naturally free of gluten, so there's no substitution stress or label-reading required. The arrowroot starch thickens the cherry filling cleanly without any gummy texture, and the almond flour in the topping adds a subtle richness that regular flour simply can't match. Keeping the topping loose rather than packed is the key move — it lets steam escape and gives you that irresistible, open crunch across every bite. Serve it warm with a scoop of your favorite ice cream and watch it 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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