Eggless Orange-Pistachio Peach Oat Crisp
Juicy summer peaches meet bright citrus and crunchy pistachios in a warm, bubbling crisp that feels like dessert and breakfast all at once. The filling gets tossed with fresh orange zest, a squeeze of orange juice, honey, and a touch of ginger before arrowroot starch works its magic to thicken everything into a glossy, jammy base. The topping comes together with rolled oats, almond flour, chopped pistachios, melted coconut oil, and more honey — no butter, no eggs, just pantry staples that bake into a deeply golden, clumpy crunch. Because the whole dish is built around whole-food ingredients, there's no need to scan labels for hidden egg derivatives or worry about binders that don't belong. It's naturally egg-free from start to finish without any swaps or workarounds — just a straightforward, honest recipe that happens to be completely safe. Serve it warm straight from the baking dish and let the orange-scented steam do the talking.
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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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