Pescatarian 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 honey, fresh orange juice, and a hit of orange zest before arrowroot starch works its magic to thicken everything into a glossy, bubbling fruit base. Meanwhile, the topping layers rolled oats, chopped pistachios, and almond flour with melted coconut oil and more honey, baking up into golden, nutty clusters that shatter satisfyingly with every spoonful. Warm spices — cinnamon and ginger — tie the whole thing together without overpowering the natural sweetness of the peaches. This is the kind of dessert that makes your kitchen smell incredible for the better part of an hour. It's naturally free of meat and seafood concerns, built entirely from fruit, nuts, oats, and pantry staples, so there's nothing complicated to navigate here. Let it rest just long enough for the filling to settle, then dig in while it's still warm.
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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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