Pecan Free Orange-Pistachio Peach Oat Crisp
Juicy summer peaches meet bright citrus and a golden, crunchy topping in this fruit crisp that feels like pure sunshine in a baking dish. Fresh orange zest and juice weave through both the filling and the topping, giving every bite a fragrant lift that takes the whole thing well beyond a basic fruit dessert. The topping leans on rolled oats, chopped pistachios, and almond flour for that satisfying crunch — no tree nuts that could sneak in unwanted, and absolutely no pecans anywhere in the mix. Arrowroot starch thickens the bubbling peach filling into a glossy, jammy layer that holds together beautifully once it rests. Coconut oil and honey bind the topping naturally, so it bakes up into deep golden clusters that shatter when you dig in with a spoon. It's the kind of dessert that looks impressive straight out of the oven but comes together with one bowl for the filling and one for the topping — genuinely easy for any night of the week. Serve it warm and watch it disappear fast.
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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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