Cashew 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, orange zest, warm cinnamon, and a touch of ginger before being blanketed in a hearty oat-and-pistachio topping that bakes into something irresistibly crunchy and fragrant. Arrowroot starch works quietly in the background to thicken those peachy juices into a glossy, spoonable filling that holds together beautifully once it rests. The topping comes together with almond flour, rolled oats, melted coconut oil, and more honey — no cashews anywhere in sight, which makes this a genuinely safe and satisfying option for anyone navigating that particular tree nut. So many store-bought or restaurant desserts sneak cashews into nut blends or crumble toppings without much warning, so having a recipe built entirely around pistachios and almonds is a real win. Serve it warm straight from the dish, and don't be surprised if people go back for seconds before the pan even hits the table.
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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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