Peanut Free Orange-Pistachio Cherry Oat Crisp
Tart cherries bubbling beneath a golden, crunchy topping is one of those desserts that feels far more impressive than the effort it actually takes. The filling gets a bright lift from fresh orange zest and juice, with a touch of maple syrup and cinnamon tying everything together into something deeply fragrant and jammy. Instead of the usual butter-and-brown-sugar crumble, the topping leans on rolled oats, chopped pistachios, almond flour, and coconut oil — and the result is genuinely crispy, nutty, and satisfying in every bite. Pistachios do all the heavy lifting here in place of peanuts, so there's no need to swap anything out or second-guess the ingredient list. The arrowroot starch in the filling ensures the cherry juices thicken up beautifully rather than turning the whole thing soupy, which makes serving it so much cleaner. A short rest after it comes out of the oven is the only patience required before you're digging into something that tastes like it came from a very good bakery.
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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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