Paraben Free Orange-Pistachio Peach Oat Crisp
Fresh peaches tossed with honey, warm spices, and a bright hit of orange zest make for a filling that bubbles up beautifully beneath a golden, crunchy topping of oats, pistachios, and almond flour. The whole thing comes together with real, whole-food ingredients — no synthetic preservatives, no artificial additives, just pantry staples you can actually recognize. Coconut oil stands in as the fat for both greasing the dish and binding the topping, keeping everything clean and simple from start to finish. Arrowroot starch thickens the juicy peach layer naturally, so you get that gorgeous, jammy texture without reaching for anything processed. The pistachio-oat topping gets just enough sweetness from honey and a warm backbone from cinnamon and ginger, making every bite feel indulgent without being heavy. It bakes up golden and fragrant in under 45 minutes, and that 10-minute rest at the end is worth every second — the filling tightens into something truly spoonable and satisfying. Serve it warm on its own or alongside whatever clean accompaniment you love most.
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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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