Walnut Free Orange-Pistachio Peach Oat Crisp
Juicy summer peaches meet bright citrus and crunchy pistachios in a bubbling, golden crisp that feels like pure comfort in a baking dish. The filling gets tossed with honey, fresh orange juice, orange zest, warm cinnamon, and a hint of ginger before the arrowroot starch works its magic to thicken everything into a glossy, jammy base. The topping is a satisfying mix of rolled oats, chopped pistachios, almond flour, coconut oil, and more honey — it bakes up beautifully crunchy and fragrant without a single walnut in sight. For anyone navigating tree nut concerns around walnuts specifically, this recipe leans on pistachios instead, so you get all the nutty, toasty crunch you want from a crisp topping without the ingredient you're avoiding. Every component is straightforward and easy to find, and the whole thing comes together in one filling bowl and one topping bowl before it heads into the oven. Let it rest just long enough for the filling to settle, then scoop it warm — ideally with a generous spoonful of vanilla ice cream or a dollop of whipped cream alongside.
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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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