Nitrate & Nitrite Free Orange-Pistachio Peach Oat Crisp
Fresh peaches, bright orange zest, and crunchy pistachios come together in a bubbling, golden crisp that feels like peak summer in every bite. The filling gets tossed with honey, a squeeze of orange juice, warming cinnamon and ginger, and a little arrowroot starch to pull everything into a glossy, jammy sauce as it bakes. The topping is a satisfying mix of rolled oats, almond flour, and roughly chopped pistachios bound together with melted coconut oil and honey — it bakes up deeply golden and clusters into those irresistible crunchy bits everyone fights over. Every single ingredient here is naturally free of added nitrates and nitrites, which means no label-scanning anxiety and no processed preservatives sneaking into your dessert. This is the kind of recipe where whole, real ingredients do all the heavy lifting, and the result tastes far more impressive than the effort involved. Let it rest for a few minutes after it comes out of the oven so the filling thickens up beautifully, then serve it as-is or with whatever topping makes you happiest.
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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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