Seeds Free Orange-Pistachio Peach Oat Crisp
Juicy summer peaches meet bright citrus and buttery pistachios in a bubbling, golden crisp that feels like pure comfort in a baking dish. The filling gets tossed with fresh orange zest, orange juice, warm cinnamon, ginger, and a touch of honey before arrowroot starch pulls it all together into a glossy, jammy base that holds its shape beautifully once it cools. The topping is a satisfying mix of rolled oats, chopped pistachios, and almond flour bound with melted coconut oil and honey — it bakes into irresistible clusters with serious crunch. For anyone navigating a seeds-free lifestyle, this recipe is a natural fit because every ingredient is intentional and there are no hidden seed-based oils, seed flours, or sneaky add-ins to worry about. The orange zest in both the filling and the topping is a small move that makes a big difference, tying the whole dessert together with a fragrant, sun-kissed warmth. Serve it straight from the dish after a short rest and watch the filling stretch into that perfect, thick pour. It works just as well the next morning alongside a cup of coffee — if there's any left.
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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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