Alpha Gal Friendly Orange-Pistachio Pear Oat Crisp
Warm, bubbling fruit filling topped with a crunchy golden crust — this pear crisp hits every note you want from a cozy baked dessert. Ripe pears are tossed with fresh orange juice, orange zest, maple syrup, and warming spices before getting blanketed in a topping of rolled oats, roughly chopped pistachios, almond flour, and coconut oil. Every single ingredient here is plant-based, which means no mammalian meat byproducts, dairy, or gelatin to worry about — just clean, whole-food components that come together beautifully. The arrowroot starch in the filling does quiet, essential work, thickening those pear juices into a glossy, jammy sauce that holds together when you scoop it. Coconut oil binds the topping instead of butter, and it crisps up just as satisfyingly — deep golden and slightly clumped in all the right ways. The pistachio-and-orange combination gives this dessert a brightness that feels a little unexpected and a lot impressive. Serve it straight from the dish after a short rest, and don't be surprised when people ask for seconds.
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Learn more →Ingredients
6 servings
For the filling
- 2 lbs ripe but firm pears (about 5 medium), peeled, cored, and sliced ¼-inch thick
- 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
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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