Capsaicin Free Orange-Pistachio Peach Oat Crisp
Juicy summer peaches meet bright citrus and crunchy pistachios in a baked dessert that feels both rustic and a little bit fancy. The filling gets tossed with honey, fresh orange juice, a hit of zest, and warm spices like cinnamon and ginger before being blanketed in a golden oat-and-pistachio topping held together with coconut oil and more honey. Everything here is completely free of capsaicin — no sneaky chili, no cayenne, no paprika hiding in the mix — so it's a genuinely safe and satisfying choice for anyone who needs to avoid that compound without sacrificing bold, layered flavor. Arrowroot starch thickens the peach juices as they bubble up around the edges, giving you that gorgeous, jammy filling rather than a watery pool under the crisp. The topping bakes to a deep, nutty golden brown that practically shatters when you dig in with a spoon. It's the kind of dessert that makes the whole kitchen smell incredible and disappears fast, whether you serve it warm from the dish or let it cool and scoop it over a bowl of vanilla ice cream.
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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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