Black Pepper Free Orange-Pistachio Pear Oat Crisp
Warm, bubbling fruit crisps are one of those desserts that feel effortless to make but genuinely impressive to serve, and this one delivers on every level. Ripe pears are tossed with maple syrup, fresh orange juice, a hit of zest, and gentle warming spices before getting blanketed in a golden, crunchy topping of rolled oats, roughly chopped pistachios, almond flour, and coconut oil. The orange zest appears in both the filling and the topping, which gives the whole dish a bright, citrusy thread that keeps it from feeling too heavy or one-note. Arrowroot starch does quiet but important work in the filling, thickening those pear juices into a glossy, jammy base that holds together beautifully once the crisp rests for a few minutes out of the oven. For anyone who needs to avoid black pepper — which can sneak into spice blends, pre-mixed seasonings, and even some store-bought dessert mixes — this recipe is built entirely from scratch with clean, individually chosen ingredients, so there's nothing hidden to worry about. The pistachio-oat topping bakes up deeply golden and slightly crumbly in the best possible way, with a richness that pairs perfectly against the tender, lightly spiced pears underneath. Serve it warm on its own or with a scoop of vanilla ice cream and it will disappear fast.
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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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