Low Iodine 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 tossed with fresh orange zest, orange juice, warm cinnamon, and a touch of ginger before being blanketed in a hearty oat-and-pistachio topping held together with honey and melted coconut oil. What makes this dessert such a smart choice for low-iodine eating is what it leaves out — no dairy, no eggs, no iodized salt, and no processed additives that can sneak unwanted iodine into an otherwise simple dish. Arrowroot starch thickens the peach filling naturally, and fine sea salt (which is typically non-iodized) keeps the flavor balanced without any concern. Every ingredient here is whole and straightforward, so you can actually trust what's going into the dish. It bakes up beautifully in about 35 to 40 minutes, with the edges bubbling and the topping turning a deep, irresistible golden brown. Serve it warm after a short rest and watch it disappear fast.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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