BHA & BHT Free Orange-Pistachio Peach Oat Crisp
Juicy summer peaches meet bright citrus and crunchy pistachios in a bubbling, golden crisp that tastes like the best version of a farmers market haul. The filling gets tossed with fresh orange zest, a squeeze of orange juice, warm cinnamon, and a hint of ginger before arrowroot starch pulls everything into a glossy, jammy sauce as it bakes. The topping is a satisfying mix of rolled oats, chopped pistachios, and almond flour bound together with honey and melted coconut oil — it bakes up deeply golden and clusters into those irresistible crunchy bits everyone fights over. Every single ingredient here is whole and recognizable, which matters a lot when you're avoiding the synthetic preservatives BHA and BHT that sneak into packaged oats, nut products, and processed fats so easily. By building this from scratch with fresh fruit, raw nuts, and coconut oil, you sidestep all of that without any compromise on flavor or texture. Let it rest just long enough for the filling to thicken, then scoop it warm — ideally with something cold and creamy alongside.
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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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