Mustard Free 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 honey, fresh orange juice, a hit of zest, and warm spices before arrowroot starch works its magic to thicken everything into a glossy, jammy base. The topping is a satisfying mix of rolled oats, almond flour, chopped pistachios, and coconut oil that bakes into deep golden clusters with just the right amount of crunch. Every single ingredient here is naturally free from mustard and mustard derivatives — no condiments, no spice blends with hidden additives, just whole, straightforward pantry staples you can trust. That's actually one of the quiet wins with fruit crisps: unlike many baked goods or savory dishes where mustard sneaks in through pre-mixed seasonings or store-bought sauces, this one is built entirely from scratch with clean, simple components. Serve it warm straight from the dish, and don't be surprised if people go back for seconds before it even has a chance to cool.
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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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