Dairy Free Orange-Pistachio Peach Oat Crisp
Juicy summer peaches meet bright citrus and crunchy pistachios in a fruit crisp that feels genuinely special without requiring much effort. The filling gets tossed with fresh orange zest, orange juice, warm spices, and a touch of honey, so every bite is fragrant and naturally sweet. Arrowroot starch thickens the bubbling peach juices into a glossy, jammy sauce that holds together beautifully once the dish rests. The golden topping comes together with rolled oats, chopped pistachios, almond flour, and melted coconut oil — no butter needed, and you honestly won't miss it. Coconut oil binds everything into satisfying, crunchy clusters that stay crisp even as the filling softens beneath them. This is the kind of dessert that works just as well for a casual weeknight as it does for a dinner party, and nobody at the table needs to know it skips dairy entirely.
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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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