Macadamia Free Orange-Pistachio Peach Oat Crisp
Juicy summer peaches meet bright citrus and crunchy pistachios in a bubbling, golden crisp that feels like dessert and breakfast all at once. The filling gets tossed with honey, fresh orange juice, orange zest, warm cinnamon, and a touch of ginger before arrowroot starch works its magic to thicken everything into a glossy, jammy base. The topping is a satisfying mix of rolled oats, chopped pistachios, almond flour, coconut oil, and more honey — it bakes up deeply golden and clusters into those irresistible crunchy bits everyone fights over. For anyone navigating tree nut concerns around macadamias specifically, this recipe leans on pistachios and almond flour instead, so you get all the richness and texture without reaching for that one nut. Every ingredient here is straightforward and easy to source, which means no label-scanning stress at the specialty aisle. Let it rest for a few minutes after it comes out of the oven and the filling will settle into something truly spoonable and luscious. Serve it warm on its own or with a scoop of vanilla ice cream melting into the cracks — either way, it disappears 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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