Wheat Free Orange-Pistachio Peach Oat Crisp
Fresh summer peaches meet bright citrus and crunchy pistachios in a fruit crisp that feels genuinely special without requiring much effort at all. The filling gets tossed with honey, orange zest, a splash of fresh orange juice, and a pinch of ginger before arrowroot starch works quietly in the background to thicken everything into a glossy, bubbling base. The topping comes together with rolled oats, almond flour, and chopped pistachios bound by melted coconut oil and honey — no wheat flour needed, and nothing that feels like a compromise. Skipping traditional flour in a crisp topping can sometimes mean a sad, crumbly result, but the combination of almond flour and oats here bakes up deeply golden and satisfyingly crunchy. After about 35 to 40 minutes in the oven, the edges are bubbling and the kitchen smells like a citrus orchard. Letting it rest for ten minutes before serving is worth the patience — the filling thickens up beautifully and scoops cleanly into bowls. Serve it warm on its own or with a generous scoop of vanilla ice cream for a dessert that nobody will believe came together so easily.
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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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