Shellfish Free Orange-Pistachio Peach Oat Crisp
Juicy summer peaches meet bright citrus and crunchy pistachios in a fruit crisp that feels genuinely special without requiring much effort. The filling comes together with fresh peach slices tossed in honey, orange zest, a splash of orange juice, warm cinnamon, and a touch of ginger — arrowroot starch helps it thicken into a glossy, jammy base as it bakes. The topping layers rolled oats, roughly chopped pistachios, and almond flour, all bound together with honey and melted coconut oil, so it bakes up into deeply golden, satisfying clusters. Everything here is naturally free from seafood and shellfish concerns — no tricky label-reading required, just straightforward pantry ingredients you can feel good about. That orange zest woven through both the filling and the topping is the quiet star, tying the whole dish together with a fragrant, sun-bright lift. Let it rest for a few minutes after it comes out of the oven and the bubbling filling will settle into something scoopable and rich. Serve it warm on its own or with a generous spoonful of something creamy alongside — 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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