Yeast 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 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, jammy base. The topping is a satisfying mix of rolled oats, chopped pistachios, almond flour, coconut oil, and more honey — it bakes up deeply golden and clusters into irresistible crunchy bits. Because the whole recipe relies on whole-food ingredients and natural sweeteners, there's no yeast or leavening to worry about, making it a genuinely easy win for anyone navigating those restrictions. Crisps and crumbles are one of the friendliest dessert formats for this kind of eating, and this one delivers big flavor without any compromise. Let it rest for a few minutes after it comes out of the oven so the filling can settle into that perfect saucy consistency before you dig in.
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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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