Shellfish Free 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 crisp absolutely delivers on that promise. The filling gets a bright lift from fresh orange zest and juice, while a touch of maple syrup and cinnamon keep things warm and cozy without overwhelming the fruit. The topping is where things get really interesting: rolled oats, roughly chopped pistachios, and almond flour come together with coconut oil and maple syrup to form a naturally sweet, deeply golden crust that shatters just right with every spoonful. Arrowroot starch does the quiet work of thickening the cherry juices into a glossy, jammy filling that holds together beautifully after a short rest out of the oven. Every single ingredient here is straightforward and plant-based, so there's no need to scrutinize labels for hidden seafood derivatives or cross-contact concerns that can sneak into packaged desserts. It's the kind of recipe that looks impressive enough for a dinner party but comes together in one bowl per component — no special equipment, no fuss. Serve it warm with a scoop of vanilla ice cream or a dollop of coconut cream and watch it disappear.
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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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