Black Pepper Free Orange-Pistachio Peach Oat Crisp
Juicy summer peaches meet bright citrus and crunchy pistachios in a bubbling, golden crisp that feels like pure comfort in a baking dish. The filling gets tossed with honey, fresh orange juice, a hit of orange zest, warm cinnamon, and a touch of ginger, then thickened with arrowroot starch so every spoonful holds together beautifully. The topping is a satisfying mix of rolled oats, chopped pistachios, and almond flour, bound with melted coconut oil and honey until it bakes into irresistible, crunchy clusters. Every single ingredient here is naturally free of black pepper — no spice blends to scrutinize, no seasoning shortcuts that sneak in unwanted heat. That matters more than you might think, since so many baked goods and spice mixes carry it as a hidden addition. This one is straightforward, honest, and completely approachable whether you're cooking for someone with a sensitivity or just want a dessert that lets the peaches and pistachios shine without distraction. Serve it warm straight from the dish and watch it disappear.
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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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