Carrageenan Free Orange-Pistachio Pear Oat Crisp
Warm spiced pears, crunchy pistachios, and a bright hit of orange zest make this baked crisp one of those desserts that feels both rustic and a little fancy at the same time. The filling comes together with fresh pear slices, maple syrup, and arrowroot starch — a clean, plant-based thickener that does a beautiful job of setting those bubbling juices without any hidden additives. That matters more than you might think, because carrageenan quietly shows up in a surprising number of packaged dessert products and dairy alternatives, making homemade the smarter move. Every ingredient here is straightforward and easy to verify, so you can bake with total confidence. The topping is a satisfying mix of old-fashioned oats, almond flour, and roughly chopped pistachios, all bound together with coconut oil and maple syrup for a golden, clumpy crunch that contrasts perfectly with the tender fruit underneath. A double hit of orange zest — in both the filling and the topping — ties everything together with a citrusy warmth that makes the whole kitchen smell incredible. Serve it after a short rest so the filling thickens up just right, and don't be surprised if people ask for seconds before they've finished their first bowl.
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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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