Lupin Free Orange-Pistachio Peach Oat Crisp
Juicy summer peaches meet bright citrus and crunchy pistachios in a bubbling, golden crisp that feels like a special occasion dessert with weeknight effort. The filling gets tossed with honey, fresh orange juice, orange zest, warm cinnamon, and a touch of ginger before being blanketed in a hearty oat-and-pistachio topping that bakes into irresistible clusters. Arrowroot starch thickens the peach juices into a glossy, jammy sauce that pools around every bite — no cornstarch, no flour, just clean and simple. Lupin, a legume increasingly found in gluten-free baking blends and specialty flours, is completely absent here, so there's no need to scrutinize labels or worry about unexpected cross-contact from a packaged mix. The topping leans on almond flour and rolled oats instead, giving it a nutty richness that pairs beautifully with the pistachio crunch. Coconut oil and honey bind everything together without any dairy, making this a naturally wholesome dessert that doesn't feel like a compromise. Serve it warm from the dish after that 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
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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