Turmeric Free Orange-Pistachio Peach Oat Crisp
Juicy summer peaches meet bright citrus and crunchy pistachios in a fruit crisp that feels like a special occasion but comes together with minimal effort. The filling gets tossed with fresh orange zest, orange juice, honey, a whisper of cinnamon and ginger, and arrowroot starch to help everything bubble up into a glossy, jammy base. The topping is a satisfying mix of rolled oats, chopped pistachios, and almond flour bound together with melted coconut oil and honey — it bakes into deep golden clusters that shatter just enough when you dig in. Avoiding turmeric is genuinely easy here because every single ingredient is straightforward and clearly labeled, with no spice blends or shortcuts that might sneak in unwanted additions. What you get instead is a warm, fragrant dessert where the orange and peach do all the heavy lifting. Let it rest just long enough for the filling to thicken, then serve it straight from the dish while the topping is still crisp.
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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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