Mushroom Free Orange-Pistachio Cherry Oat Crisp
Tart cherries bubbling beneath a golden, crunchy topping is one of those desserts that feels both rustic and a little bit special — and this one delivers on every level. The filling gets brightness from fresh orange zest and juice, warmth from cinnamon, and just enough maple syrup to let the fruit shine without drowning it in sugar. Arrowroot starch does the quiet work of thickening those cherry juices into a glossy, jammy layer that holds together beautifully once the crisp rests. The topping is where things get really interesting: rolled oats and roughly chopped pistachios create a satisfying crunch, while almond flour and coconut oil bind everything into those irresistible golden clusters. Every single ingredient here is naturally free of fungi and fungal derivatives, so there's no need to scrutinize labels or swap anything out — it's straightforwardly safe from the start. Serve it warm from the dish with a scoop of your favorite vanilla ice cream or a dollop of coconut cream, and it will 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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