Pescatarian Orange-Pistachio Cherry Oat Crisp
Juicy cherries bubbling beneath a golden, nutty crust is one of those desserts that feels far more impressive than the effort it actually takes. The filling leans on fresh orange zest and juice to brighten the fruit, while a touch of arrowroot starch pulls everything into a glossy, jammy sauce that holds together beautifully once it cools. The topping is where things get really interesting — rolled oats and roughly chopped pistachios bring crunch and a subtle richness, with warm cinnamon and ginger tying it all together. Coconut oil and maple syrup do the binding work, keeping the whole thing completely dairy-free without sacrificing that satisfying, crackly texture you want from a proper crisp. Because every ingredient here is plant-based, this is a naturally easy fit for pescatarian tables — no swaps needed, no compromises made. It bakes up in a single dish, smells absolutely incredible in the oven, and is just as good served warm with a scoop of vanilla ice cream as it is eaten straight from the pan the next morning.
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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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