Emulsifier 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 its silky, jammy texture from arrowroot starch rather than any processed thickener, and honey does all the sweetening without a drop of anything synthetic. Melted coconut oil binds the oat-and-almond-flour topping into satisfying, craggy clusters that bake up beautifully crisp — no emulsifiers, no additives, just real pantry staples doing their job. Orange zest woven through both the filling and the topping ties the whole thing together with a fragrant, citrusy lift that makes this taste far more special than the effort involved. So many packaged desserts and even store-bought crisp mixes sneak in emulsifiers to extend shelf life or improve texture, so making this from scratch is genuinely the easiest way to stay clear of them. Let it rest for those ten minutes after it comes out of the oven — the filling thickens up perfectly and the first scoop will be exactly as good as it looks.
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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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