Cashew Free Orange-Pistachio Pear Oat Crisp
Warm, bubbling fruit filling crowned with a golden, nutty oat topping — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. Ripe pears are tossed with fresh orange juice, orange zest, maple syrup, and a touch of ginger before being blanketed in a crisp made from rolled oats, chopped pistachios, and almond flour. The combination of citrus brightness and warm spice running through both the filling and the topping is what makes every bite feel so cohesive and intentional. Coconut oil and maple syrup bind the topping together naturally, so there's no butter or refined sugar needed, and no cashews anywhere in sight — a real win for anyone navigating tree nut restrictions around that particular ingredient. Arrowroot starch does quiet, efficient work thickening the pear juices into a glossy, jammy layer that holds together beautifully after a short rest out of the oven. It's the kind of crowd-pleasing baked dessert that works just as well on a weeknight as it does at a dinner party, especially served warm with a scoop of your favorite dairy-free ice cream alongside.
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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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