Chicken Free Orange-Pistachio Pear Oat Crisp
Warm, bubbling pear filling beneath a golden, crunchy 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 warming spices before being blanketed in a rustic mix of rolled oats, roughly chopped pistachios, and almond flour. The coconut oil and maple syrup bind the topping into irresistible clusters that bake up deep golden and satisfyingly crisp. Arrowroot starch works quietly in the background, thickening the fruit juices into a glossy, jammy filling that holds together beautifully when scooped. Every single ingredient here is naturally free of poultry in any form, so there's no label-scanning or substitution stress involved — just straightforward, wholesome baking. The pistachio-orange combination gives this crisp a slightly sophisticated edge that feels special enough for a dinner party but easy enough for a weeknight treat. Serve it warm with a scoop of your favorite ice cream or a drizzle of cream and watch it 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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