Red Meat Allergy Friendly Orange-Pistachio Cherry Oat Crisp

Total time1 hr 5 min

Prep time15 min

Cook time40 min

Red Meat Allergy Friendly 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 special — and this one delivers on every level. The filling gets bright, citrusy lift from fresh orange zest and juice, while a touch of maple syrup and cinnamon keep things warm and cozy without being heavy. Arrowroot starch does the quiet work of thickening those cherry juices into a glossy, jammy layer that holds together beautifully once it rests. The topping is where things really shine: rolled oats, roughly chopped pistachios, almond flour, coconut oil, and a hint of ginger come together into clusters that bake up genuinely crisp and deeply golden. Because every ingredient here is plant-based and naturally free from red meat and animal-derived fats, there's no need to scrutinize labels or worry about hidden ingredients sneaking in. It's the kind of dessert that works just as well straight from the baking dish as it does plated up with a scoop of your favorite frozen treat on top. Simple, satisfying, and completely worth turning on the oven for.

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Ingredients

6 servings

For the filling

5 cups fresh or frozen pitted cherries (about 1 ¾ lb), thawed and drained if frozen
Sweet Red Cherries O Organics Organic Cherries Sweet Clamshell Prepacked - 1 Lb Rainier Cherries Prepacked Bag - 2 Lb Red Cherries Kopke Sweetums Cherries
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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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