Soy Free 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 fresh orange zest, orange juice, warm cinnamon, ginger, and a touch of honey before the arrowroot starch works its magic to thicken everything into a glossy, bubbling fruit base. The topping is where things really shine — rolled oats, chopped pistachios, and almond flour come together with melted coconut oil and more honey to form those irresistible golden clusters you'll want to eat straight off the pan. Every single ingredient here is naturally free of soy, so there's no label-scanning or ingredient-swapping required. Coconut oil stands in beautifully for butter without any compromise in flavor or texture, and the whole thing bakes up with crispy, caramelized edges and a jammy, fragrant center. Let it rest just long enough for the filling to settle, then serve it warm and watch it disappear.
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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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