Brazil Nut Free Orange-Pistachio Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, crunchy topping is the kind of dessert that makes a kitchen smell absolutely incredible, and this crisp delivers exactly that. The filling layers fresh pear slices with maple syrup, bright orange zest, a splash of citrus juice, and a whisper of ginger and cinnamon — all thickened naturally with arrowroot starch so the fruit stays jammy without turning soupy. The topping brings together rolled oats, roughly chopped pistachios, and almond flour bound with coconut oil and more maple syrup, creating those irresistible golden clusters that everyone fights over. For anyone navigating tree nut concerns around brazil nuts specifically, this recipe leans on pistachios and almond flour instead, so you get all the richness and satisfying crunch without the ingredients you're avoiding. The double hit of orange zest in both the filling and the topping is a small detail that makes a big difference, tying the whole dish together with a fragrant, citrusy lift. It's naturally sweetened, dairy-free, and genuinely impressive enough to serve to guests — but simple enough that you'll find yourself making it on a random Tuesday night just because the pears on your counter are perfectly ripe.
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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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