Barley Free Orange-Pistachio Pear Oat Crisp
Warm, bubbling pear filling crowned with a golden, crunchy pistachio-oat topping — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. Bright orange zest and fresh juice weave through both the fruit layer and the topping, giving every bite a citrusy lift that balances the natural sweetness of the pears. Arrowroot starch thickens the filling beautifully as it bakes, so you get that glossy, jammy texture without any gummy or starchy aftertaste. The topping leans on rolled oats, almond flour, and chopped pistachios for its irresistible crunch, which means the whole dish is naturally free of barley and any grain that tends to sneak into conventional crisp recipes. Coconut oil and maple syrup bind everything together without dairy or refined sugar, so it feels wholesome without sacrificing any of the indulgence. It's the kind of crowd-pleasing bake that works just as well on a weeknight as it does at a dinner party, especially served warm with a scoop of your favorite ice cream or a dollop of whipped cream on top.
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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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