Mushroom Free Orange-Pistachio Peach Oat Crisp
Juicy summer peaches meet bright citrus and crunchy pistachios in a baked dessert that feels both rustic and a little bit fancy. The filling gets tossed with fresh orange juice, orange zest, warm cinnamon, and a hint of ginger before the arrowroot starch works its magic, thickening everything into a glossy, bubbling fruit base. The topping is a golden, clumpy mix of rolled oats, almond flour, chopped pistachios, honey, and coconut oil that bakes up irresistibly crunchy at the edges and slightly chewy in the center. Every single ingredient here is naturally free of fungi and fungal derivatives — no hidden extracts, no fermented sweeteners, just clean, whole-food components you can feel confident about. It's the kind of dessert that fills your kitchen with an incredible smell about halfway through the bake, and the ten-minute rest at the end is genuinely the hardest part of the whole recipe. Serve it warm straight from the dish, and don't be surprised when people ask for seconds before they've even finished their first bowl.
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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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