Vegetarian Orange-Pistachio Cherry Oat Crisp
Tart cherries bubbling beneath a golden, nutty crust is one of those desserts that feels both rustic and a little bit fancy — and this crisp absolutely delivers on that promise. The filling gets a bright lift from fresh orange zest and juice, with maple syrup and a touch of cinnamon rounding everything out into something deeply fragrant and jammy. Arrowroot starch does the quiet work of thickening those cherry juices into a glossy, spoonable filling that holds together beautifully once it rests. 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 crumbly, crunchy layer that crisps up to a deep golden finish in the oven. Every ingredient here is plant-based, so there's no need to swap or substitute a thing — it's naturally free of eggs, dairy, and gelatin without any compromise in texture or flavor. Serve it warm straight from the dish and it's honestly hard to believe something this satisfying came together so simply.
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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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