Low Sodium Orange-Pistachio Pear Oat Crisp

Total time1 hr 10 min

Prep time20 min

Cook time40 min

Low Sodium Orange-Pistachio Pear Oat Crisp

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Ingredients

6 servings

For the filling

2 lbs ripe but firm pears (about 5 medium), peeled, cored, and sliced ¼-inch thick
Fresh Green Bartlett Pear Jumbo Green Anjou Pears Fresh Bosc Pear Fresh Red Pear Fresh Organic Green Bartlett Pear
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2 tbsp maple syrup
1 tbsp fresh orange juice
1 tsp orange zest
½ tsp ground cinnamon
¼ tsp ground ginger
1 tbsp arrowroot starch

For the topping

1 ½ cups old-fashioned rolled oats
¾ cup raw pistachios, roughly chopped
¼ cup almond flour
3 tbsp maple syrup
3 tbsp coconut oil, melted
1 tsp orange zest
¼ tsp ground cinnamon
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with a small amount of coconut oil.
2
In a large mixing bowl, combine the sliced pears, 2 tbsp maple syrup, orange juice, 1 tsp orange zest, 1/2 tsp cinnamon, ground ginger, and arrowroot starch. Toss until the pears are evenly coated, then spread them in an even layer in the prepared baking dish.

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