Rice Free Orange-Pistachio Peach Oat Crisp
Juicy summer peaches meet bright citrus and crunchy pistachios in a dessert that feels genuinely special without requiring much effort. The filling gets tossed with honey, fresh orange juice, orange zest, warm cinnamon, and a touch of ginger, then thickened with arrowroot starch so it bubbles up into something glossy and jammy as it bakes. The topping comes together with rolled oats, almond flour, chopped pistachios, more orange zest, and melted coconut oil — no grains that would trip up a rice-free kitchen, just wholesome ingredients that crisp up beautifully in the oven. Many store-bought or restaurant crisps sneak in rice flour as a thickener or filler, so making this one from scratch gives you full control over every component. After about 35 to 40 minutes, the topping turns deep golden and the edges of the filling start to bubble, which is honestly one of the most satisfying things to pull out of an oven. A short rest lets everything settle into that perfect scoopable texture. Serve it warm on its own or with whatever topping makes you happiest — it's the kind of dessert that disappears 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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