Nightshade 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 bit fancy — and this crisp delivers exactly that. The filling gets bright, aromatic lift from fresh orange zest and juice, while a touch of cinnamon and maple syrup let the fruit shine without overpowering it. Arrowroot starch does the quiet work of thickening everything into a glossy, jammy layer 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 coconut oil and maple syrup into a crumbly, crunchy crown that crisps up deeply in the oven. Because every single ingredient here is naturally free of nightshades — no tomatoes, peppers, potatoes, or spices derived from them — this is a dessert you can serve confidently without scanning labels or making substitutions. It's the kind of thing that disappears fast at a dinner table, and nobody will ever guess it was built around a dietary need rather than pure indulgence.
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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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