MSG Free Orange-Pistachio Peach Oat Crisp
Fresh peaches, bright orange zest, and crunchy pistachios come together in a warm, bubbling crisp that feels like summer 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 refined sugar. That golden oat topping — built with almond flour, coconut oil, and roughly chopped pistachios — bakes into something deeply nutty and satisfying with just the right amount of crunch. Every single ingredient here is whole and recognizable, which means no hidden additives or flavor enhancers to worry about. For anyone navigating sensitivity to processed seasonings and packaged mixes, this kind of from-scratch dessert is a genuine relief to find. The citrus note running through both the filling and the topping ties everything together in a way that feels intentional and a little bit special. Serve it warm straight from the dish and don't skip the ten-minute rest — that's when the filling settles into its best, spoonable self.
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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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