Lactose Free Orange-Pistachio Peach Oat Crisp
Juicy summer peaches meet bright citrus and crunchy pistachios in a baked crisp that feels genuinely special without requiring much effort at all. The filling gets tossed with fresh orange zest, orange juice, warm cinnamon, and a touch of ginger before arrowroot starch works quietly in the background to thicken everything into a glossy, bubbling sauce. The topping is built from rolled oats, almond flour, roughly chopped pistachios, honey, and melted coconut oil — no butter, no cream, no dairy of any kind — so it comes together beautifully without any substitutions that feel like a compromise. That coconut oil does real work here, binding the oat-and-nut mixture into satisfying golden clusters that shatter when you dig in with a spoon. Because every ingredient is naturally free of dairy, you're not hunting for specialty products or second-guessing labels — just straightforward pantry staples and fresh fruit. The result is a deeply fragrant, warmly spiced dessert that tastes like it came from a farmhouse kitchen, and it's just as good the next morning eaten cold straight from the dish.
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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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