Juicy cherries bubbling beneath a golden, nutty crust — this fruit crisp is the kind of dessert that makes everyone hover near the oven waiting for it to come out. The filling gets a bright, unexpected lift from fresh orange zest and juice, while a touch of maple syrup and cinnamon keep things warm and cozy. Arrowroot starch does the quiet work of thickening those cherry juices into something glossy and spoonable rather than soupy. The topping is where things get really good: rolled oats, roughly chopped pistachios, and almond flour come together with coconut oil and maple syrup into irresistible clusters that bake up deeply golden and crisp. Every ingredient here is naturally free of rye, so there's no need to scrutinize labels or swap anything out — it just works as written. Let it rest for a few minutes after baking so the filling sets up properly, then serve it warm, ideally with a scoop of something cold on top.
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Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
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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