Paraben 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 absolutely delivers on that promise. The filling leans on fresh orange zest and juice to brighten the fruit, while a touch of arrowroot starch pulls everything together into a glossy, jammy base that isn't watery or loose. What makes this recipe especially appealing for anyone navigating paraben-free eating is that every single ingredient is whole and recognizable — no synthetic preservatives, no processed shortening, no mystery additives hiding in a boxed mix. The topping is built from rolled oats, chopped pistachios, almond flour, coconut oil, and maple syrup, which means you get real crunch and real flavor without reaching for anything that could raise a red flag on a label. Ground ginger and cinnamon weave through both the filling and the topping, giving the whole dish a warmly spiced backbone that makes it taste far more complex than the ingredient list suggests. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something truly scoopable — perfect on its own or with whatever clean, simple topping you love.
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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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