Beef Free Orange-Pistachio Peach Oat Crisp
Juicy summer peaches meet bright citrus and crunchy pistachios in a fruit crisp that feels genuinely special without requiring much effort at all. The filling gets tossed with honey, fresh orange juice, a hit of zest, warm cinnamon, and a touch of ginger before arrowroot starch works quietly in the background to pull everything into a glossy, bubbling sauce. The topping is where things really shine — rolled oats, chopped pistachios, and almond flour come together with melted coconut oil and more honey to form those irresistible golden clusters you'll want to eat straight off the pan. Every single ingredient here is naturally plant-based and free from any meat or animal-derived fats, so there's nothing to swap or second-guess. It bakes up beautifully in about 35 to 40 minutes, and that brief resting period after it comes out of the oven is genuinely worth the patience — the filling thickens into something almost jammy and luscious. Serve it warm on its own or with a scoop of vanilla ice cream if you want to take it fully over the top.
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Learn more →Ingredients
6 servings
For the filling
- 2 lbs fresh peaches (about 5–6 medium), pitted and sliced ½-inch thick
- 2 tbsp honey
- 1 tsp orange zest
- 1 tbsp fresh orange juice
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 1 tbsp arrowroot starch
For the topping
- 1 ½ cups old-fashioned rolled oats
- ½ cup raw pistachios, roughly chopped
- ¼ cup almond flour
- 3 tbsp honey
- 3 tbsp coconut oil, melted
- 1 tsp orange zest
- ½ tsp ground cinnamon
- 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 sliced peaches, 2 tbsp honey, 1 tsp orange zest, orange juice, 1/2 tsp cinnamon, ground ginger, and arrowroot starch. Toss until the peaches are evenly coated, then spread them in an even layer in the prepared baking dish.
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