Citric Acid Free Orange-Pistachio Peach Oat Crisp
Warm, bubbling peach filling crowned with a golden pistachio-oat crunch — this dessert is the kind of thing that makes people hover near the oven waiting for it to cool. Fresh peaches are tossed with honey, a touch of orange zest, a small splash of fresh orange juice, warm cinnamon, and ginger before being blanketed in a toasty, nutty topping. The key here is using fresh citrus zest and juice rather than any processed citric acid additives, which makes this a genuinely safe and satisfying option for anyone navigating that sensitivity. Arrowroot starch thickens the filling naturally as it bakes, so you get that gorgeous jammy texture without any questionable stabilizers. Coconut oil and honey bind the oat-and-pistachio topping into satisfying clusters that turn deep golden in the oven — no refined sugars or mystery ingredients needed. It's the kind of fruit crisp that works just as well for a weeknight treat as it does for a dinner party, and the whole kitchen smells incredible while it bakes.
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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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