Mustard Free Orange-Pistachio Cherry Oat Crisp
Bubbling cherry filling, a golden crunch of oats and pistachios, and a bright hit of orange zest — this is the kind of dessert that makes people hover near the oven waiting for it to come out. The filling leans on arrowroot starch to thicken those juicy cherries into something jammy and luscious, while fresh orange juice and zest lift the whole thing with a citrusy warmth that feels a little unexpected in the best way. The topping comes together with rolled oats, roughly chopped pistachios, almond flour, coconut oil, and maple syrup — no butter, no refined sugar, and absolutely nothing that could sneak in a mustard-derived ingredient. That matters more than you might think, since condiment-adjacent spice blends and some packaged baking mixes can carry hidden mustard without any obvious warning on the label. Here, every ingredient is straightforward and easy to verify, so you can bake with total confidence. The key to that irresistible crisp texture is scattering the topping loosely rather than packing it down, which lets steam escape and every oat cluster turn properly golden. Let it rest for a few minutes after it comes out of the oven and the filling will settle into something thick, glossy, and absolutely worth the wait.
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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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