BHA & BHT Free Orange-Pistachio Pear Oat Crisp
Warm, bubbling pear filling beneath a golden, nutty oat crust — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The combination of fresh orange zest, cinnamon, and ginger woven through tender sliced pears creates a filling that feels both bright and deeply cozy at the same time. Chopped pistachios give the topping a satisfying crunch and a slightly buttery richness that pairs beautifully with the sweetness of maple syrup and coconut oil. Every ingredient here is whole and straightforward, which matters when you're avoiding the synthetic preservatives that sneak into so many packaged baking mixes, flavored oats, and store-bought crisps. Arrowroot starch thickens the fruit filling naturally, so there's no need for anything processed or artificial to get that gorgeous, jammy texture. It's a genuinely crowd-pleasing dessert that happens to be built entirely from clean, recognizable pantry staples — no label-reading anxiety required. Serve it warm with a scoop of your favorite ice cream or just straight from the dish, because honestly it doesn't need a thing.
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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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