Chicken Free Orange-Pistachio Peach Oat Crisp
Juicy summer peaches meet bright citrus and crunchy pistachios in a baked dessert that feels genuinely special without requiring much effort at all. The filling gets tossed with honey, fresh orange juice, orange zest, warm cinnamon, and a touch of ginger before being blanketed in a golden oat-and-pistachio topping that crisps up beautifully in the oven. Arrowroot starch does quiet, clever work in the background, thickening those bubbling peach juices into a glossy, jammy sauce that pools around every bite. The topping comes together with rolled oats, almond flour, melted coconut oil, and more honey — no butter, no eggs, nothing that complicates the ingredient list. Everything here is straightforward plant-based pantry staples, so there's zero guesswork about what went into your dessert. That deep golden crust straight from a 350°F oven, paired with the fragrant citrus-spiced fruit underneath, makes the whole kitchen smell incredible. Let it rest just long enough for the filling to settle, then serve it warm 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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