Pecan Free Orange-Pistachio Cherry Oat Crisp
Tart cherries bubbling beneath a golden, crunchy topping is one of those desserts that feels both rustic and a little bit special — and this crisp absolutely delivers on that promise. The filling gets a bright lift from fresh orange zest and juice, with maple syrup and a touch of cinnamon rounding out the fruit without masking it. Instead of the more common walnut or pecan topping you'd find in a lot of crisp recipes, this one leans on roughly chopped pistachios for that satisfying crunch, making it a genuinely safe and delicious choice for anyone avoiding tree nuts in that family. Almond flour and rolled oats bind the topping together with coconut oil and maple syrup, so every spoonful has that perfect crispy-yet-chewy contrast against the jammy cherry filling. The arrowroot starch does quiet, important work here — it thickens the fruit juices as they bubble so you get a glossy, scoopable filling rather than a watery pool. Letting it rest for ten minutes after it comes out of the oven makes all the difference in getting that thick, luscious texture. Serve it warm on its own or with a scoop of vanilla ice cream and it's genuinely hard to believe something this good came together so easily.
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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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