Nutmeg Free Orange-Pistachio Cherry Oat Crisp
Tart cherries bubbling beneath a golden, crunchy topping is one of the most satisfying things you can pull out of an oven, and this crisp delivers exactly that. The filling leans into bright citrus — orange zest and fresh juice lift the cherries in a way that feels lighter and more vibrant than the usual warm-spice approach. 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 for a texture that's genuinely crisp rather than soggy or dense. A touch of cinnamon and ginger in the topping adds warmth without any of the heavier spices that can sometimes overwhelm a fruit dessert — and there's no nutmeg anywhere in sight, so those who need to avoid it can dig in without a second thought. The whole thing bakes at 350°F until the edges are bubbling and the top is deep golden, and that ten-minute rest at the end is worth every impatient second. Serve it warm on its own or with whatever you love alongside a fruit crisp — it's the kind of dessert that disappears 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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