Vegetarian 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 honey, fresh orange juice, orange zest, warm cinnamon, and a touch of ginger before the arrowroot starch works its magic to pull everything into a glossy, bubbling sauce. The topping is a satisfying mix of rolled oats, chopped pistachios, and almond flour bound together with honey and melted coconut oil — it bakes up deeply golden and irresistibly crunchy. Every ingredient here is plant-based and straightforward, so there's no need to swap anything out or second-guess a label. The whole thing comes together in one baking dish, which means minimal cleanup and maximum reward. Let it rest for just ten minutes after it comes out of the oven and the filling thickens into something truly spoonable. Serve it warm on its own or with a scoop of vanilla ice cream for a dessert that tastes like peak summer in every bite.
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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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