Seed Oil Free Orange-Pistachio Peach Oat Crisp
Juicy summer peaches meet bright citrus and crunchy pistachios in a baked crisp that feels genuinely special without requiring much effort. The filling gets tossed with honey, fresh orange juice, a hit of zest, and warm spices before arrowroot starch works quietly in the background to pull everything into a glossy, bubbling sauce. The topping is a satisfying mix of rolled oats, almond flour, and roughly chopped pistachios bound together with more honey and melted coconut oil — no canola, no sunflower, no mystery vegetable blends anywhere in sight. That reliance on coconut oil is exactly what makes this crisp work so well for anyone avoiding industrially processed seed oils, since it delivers richness and that irresistible golden crunch without any substitutions or compromises. Everything bakes together at 350°F until the edges are bubbling and the topping turns a deep, toasty brown. A short rest after it comes out of the oven lets the filling thicken into something scoopable and lush rather than soupy. Serve it warm on its own or with a dollop of something creamy on top — it disappears fast either way.
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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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