Seed Oil Free Orange-Pistachio Cherry Oat Crisp
Juicy cherries bubbling beneath a golden, nutty crust 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 brightness from fresh orange zest and juice, with arrowroot starch doing the quiet work of pulling everything into a glossy, jammy sauce that holds together beautifully once it rests. Coconut oil stands in as the fat throughout, both in the dish and in the topping, so there's no canola, sunflower, or vegetable oil anywhere in sight — just a clean, lightly tropical richness that plays surprisingly well with the cherries. Chopped pistachios add a satisfying crunch and a pop of color against the deep red filling, while almond flour helps the oat topping crisp up into those irresistible golden clusters. The key move is scattering the topping loosely rather than packing it down, which lets steam escape and gives you that open, craggy texture that catches all the bubbling fruit below. A ten-minute rest after baking is worth every second of patience — the filling thickens up and the whole thing becomes far easier to scoop cleanly into bowls. Serve it warm on its own or with a dollop of coconut cream for a dessert that genuinely feels like a treat.
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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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