Rice Free Orange-Pistachio Cherry Oat Crisp
Juicy cherries bubbling beneath a golden, crunchy topping is one of those desserts that feels both rustic and a little bit fancy — and this crisp absolutely delivers on both fronts. The filling gets its brightness from fresh orange zest and juice, with a touch of cinnamon and maple syrup letting the fruit shine without drowning it in sugar. Arrowroot starch does the quiet work of thickening everything into a glossy, jammy base that holds together beautifully once it rests. The topping is where things get really interesting — rolled oats and roughly chopped pistachios bring serious texture, while almond flour and coconut oil help it crisp into deep golden clusters that shatter just right with a spoon. For anyone navigating grain-based restrictions, it's worth knowing this recipe skips rice entirely, leaning on oats and almond flour instead for that satisfying crunch. Everything comes together in one baking dish with minimal fuss, making it an easy win for weeknights or a dinner party dessert that looks like you tried much harder than you did. Serve it warm with a little extra time to rest so the filling sets, and try not to eat it straight from the dish.
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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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