Vegan Orange-Pistachio Cherry Oat Crisp
Juicy cherries bubbling beneath a golden, crunchy topping is one of those desserts that feels indulgent but comes together with surprisingly wholesome ingredients. The filling gets its glossy, jammy texture from arrowroot starch rather than cornstarch or butter-based thickeners, and a hit of fresh orange zest and juice lifts the whole thing with a bright, citrusy note that makes the cherries taste even more like themselves. Coconut oil and maple syrup do all the heavy lifting in the topping, binding the rolled oats, almond flour, and roughly chopped pistachios into irresistible golden clusters — no butter or honey required. The pistachios are the real secret weapon here, adding a savory richness and satisfying crunch that sets this crisp apart from a standard oat topping. Letting it rest for ten minutes after baking is worth every second of patience, as the filling thickens into something scoopable and luscious rather than watery. Serve it warm straight from the dish, and nobody at the table will be asking what's missing.
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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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