Brazil Nut Free Orange-Pistachio Peach Oat Crisp
Juicy summer peaches meet bright citrus and a crunchy, golden topping in this fruit crisp that feels like a celebration in a baking dish. Fresh peaches are tossed with honey, orange zest, orange juice, warm cinnamon, and a touch of ginger before being blanketed in a topping of rolled oats, chopped pistachios, almond flour, and coconut oil — all bound together with a drizzle of honey. The result is bubbling, fragrant, and deeply satisfying, with a topping that bakes up beautifully crisp without a single trace of brazil nuts or the worry that often comes with packaged dessert mixes. Arrowroot starch thickens the filling just enough so every spoonful holds together in that perfect jammy-but-not-soupy way. The pistachio and orange combination gives this crisp a slightly sophisticated edge that sets it apart from a standard fruit bake, yet the whole thing comes together with two bowls and one baking dish. Let it rest for a few minutes after it comes out of the oven and the filling will settle into something truly irresistible — especially with a scoop of vanilla ice cream or a dollop of whipped cream on 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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