Celery Free Orange-Pistachio Pear Oat Crisp
Warm, bubbling pear filling crowned with a golden, crunchy pistachio-oat topping — this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. Ripe pears are tossed with fresh orange juice, orange zest, maple syrup, and warm spices before being blanketed in a topping of rolled oats, chopped pistachios, almond flour, and coconut oil. The arrowroot starch works quietly in the background, thickening the juices into a glossy, jammy filling that holds together beautifully once it rests. Every single ingredient here is naturally free of celery and celery derivatives, so there's no label-scanning or substitution stress involved — just straightforward, wholesome baking. The orange zest threaded through both the filling and the topping ties everything together with a bright citrus note that keeps it from feeling too heavy. It's the kind of crowd-pleasing crisp that works just as well for a weeknight treat as it does for a dinner party, especially with a scoop of vanilla ice cream melting into the edges.
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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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