Walnut 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 bit special — and this one earns every bit of that reputation. The filling gets a bright lift from fresh orange zest and juice, with maple syrup and a touch of cinnamon rounding out the fruit without masking it. Arrowroot starch does the quiet work of thickening the juices into a glossy, jammy layer that holds together beautifully once the crisp rests for a few minutes out of the oven. The topping leans on rolled oats, almond flour, and roughly chopped pistachios for a texture that's genuinely crisp — not soggy — thanks to melted coconut oil and a loose, unpacked layer that lets steam escape as it bakes. Pistachios bring a buttery, slightly sweet crunch that pairs surprisingly well with the cherry-orange base, and the whole thing comes together in one bowl per component with no fussy technique required. It's a naturally tree-nut-conscious bake in the sense that it skips walnuts entirely and relies on straightforward, clearly labeled ingredients throughout. Serve it warm with a scoop of vanilla ice cream or a dollop of coconut cream and it will disappear fast.
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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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